Spaghetti with Roasted Tomato Sauce

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.