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This is one of my beloved classics! With so much flavor coming out of roasted tomatoes, few other ingredients are needed to make this sauce delectable. This pasta recipe is very easy to follow. The only thing needed here is time since the tomatoes will need about 45 minutes in the oven to roast and ooze out the right amount of sweetness. A hand blender or regular blender is also needed.
Preheat oven to 300 F. Cover a rimmed sheet pan with either aluminum foil or parchment paper.
Put the tomatoes on the sheet pan and spread them out. Put it in the oven and roast for about 45 minutes, until tomatoes are a little charred, bubbly and soft. Make sure to check on them regularly, flipping them over or tossing them around to prevent from sticking to the foil or paper. While they are roasting, bring a pot of salted water to boil.
Cook your pasta according to package instructions. Before you drain it, reserve about a cup of the salted pasta water and set it aside. Do not rinse the pasta, only drain it (rinsing pasta takes the starch out, therefore making the pasta unable to stick to or absorb any sauce afterward).
In a medium size pot, add olive oil, garlic, red chili pepper flakes and onions. Cook on medium heat for about 5 minutes, then add the roasted tomatoes. Cook for 2-3 minutes (until onions are soft), turn off the heat and use a hand blender or blender to puree the mixture into a smooth sauce.
Add your butter and the can of tomato sauce, stir, then add pasta water a little at a time until you reach your desired consistency. I use a little sugar to adjust the sweetness of the sauce (never more than a teaspoon) and some salt to balance it out.
Sprinkle parsley over and serve.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!