Description
Spaghetti with a sweet and smoky roasted tomato sauce.
Ingredients
Units
Scale
- 14 plum tomatoes, sliced in half
- 1 pound spaghetti, dry
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red chili pepper flakes
- 1 small onion, finely chopped
- 8 ounces can tomato sauce
- 2 tablespoons unsalted butter
- 1 cup pasta water
- Handful flat leaf parsley, chopped
Instructions
- Warm up the oven: Preheat the oven to 300ºF.
- Prep the tomatoes: Put the tomatoes on a sheet pan covered with either aluminum foil or parchment paper.
- Roast the tomatoes: Spread the tomatoes and roast them in the oven 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.
- Boil water and cook the pasta: Bring a pot of salted water to boil and cook the spaghetti just short of al dente (follow the instructions on the package).
- Save some pasta water and drain the noodles: Reserve about a cup of the salted water aside. Drain your spaghetti but do not rinse it.
- Cook the aromatics of the sauce: In a medium size pot, add the olive oil, garlic, red chili pepper flakes and onions and cook on medium heat for 4 minutes.
- Make the tomato sauce: Add the roasted tomatoes and tomato sauce to the pan and cook for 3 minutes. Turn the heat off and transfer the ingredients to a blender. Add the butter and puree into a smooth sauce.
- Thin the sauce if needed: The sauce can be served as is or you can water down the consistency by adding a little pasta water to it and blending again.
- Serve: Serve the spaghetti with fresh parsley on top.
Notes
Save the roasted tomato sauce in a storage container and refrigerate for up to 8 days.
Nutrition
- Serving Size: 1 serving
- Calories: 595
- Sugar: 11.7g
- Sodium: 26.8mg
- Fat: 15.2g
- Saturated Fat: 5g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 98.6g
- Fiber: 7.5g
- Protein: 7.8g
- Cholesterol: 15.2mg
