The Pioneer Woman Tasty Kitchen
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Roasted Tomato Pasta Sauce

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Level: Easy

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Description

Sweet and juicy tomatoes combined with cubes of fresh mozzarella make a simple sauce for spaghetti.

Ingredients

  • 2 cups Cherry Tomatoes
  • 3 Tablespoons Olive Oil
  • 1 dash Salt
  • 1 dash Pepper
  • 3 cloves Garlic, Smashed
  • 8 ounces, fluid Can Plain Tomato Sauce
  • 10 leaves Fresh Basil, Chopped
  • 8 ounces, weight Fresh Mozzarella, Cubed
  • 1 box Pasta, Your Favorite, 12-16 Ounce Box

Preparation

Toss the tomatoes in enough olive oil to lightly coat, sprinkle with salt and pepper (if using cherry tomatoes leave them whole; but I would cut romas in half and anything bigger than that into quarters). Spread in a single layer on a cookie sheet. Roast in a 375 degree oven until they collapse in on themselves, about 15 minutes for the cherry tomatoes.

Coat the bottom of a skillet with the remaining olive oil and saute the garlic in it over medium heat until fragrant. Roughly chop the roasted tomatoes, then add them to the skillet. Add the tomato sauce, and the chopped basil. Let simmer.

Meanwhile, cook whichever pasta you love the most, adding about a cup of pasta water to the sauce, as needed, so that it reaches the consistency you want. Once the pasta is done, drain it and return it to the pot. Toss the pasta with the sauce and mozzarella, letting it sit until the cheese melts.

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