Pasta with Roasted Tomato Sauce
This flavorful roasted tomato sauce brings new life to traditional marinara. You’ll have enough sauce to serve over pasta tonight and to use in other delicious meals later in the week.
Storage tip: Let the roasted tomato sauce cool completely and store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. When freezing, always store in small portions (3 to 4 cups) so that you can thaw as needed.
- 2 red bell peppers, seeded and quartered
- 2 yellow onions, cut into wedges
- 3 lb. plum tomatoes, halved lengthwise and seeded
- 2 garlic heads, halved crosswise
- 1/4 cup olive oil
- Salt, to taste, plus 2 Tbs.
- Freshly ground pepper, to taste
- 1 cup chopped fresh basil
- 1 lb. fettuccine
Roast the vegetables
Preheat an oven to 450°F.
Place the peppers, onions, tomatoes and garlic on 2 rimmed baking sheets. Toss the vegetables with the olive oil and season with salt and pepper. Roast the vegetables until tender and golden, about 30 minutes. Let cool until easy to handle.
Finish the sauce
Bring a large pot of water to a boil over high heat.
Remove and discard the skins from the roasted peppers and tomatoes and transfer the flesh to a bowl. Squeeze the roasted garlic from the cloves into the bowl and add the onions and basil. Transfer the vegetable mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper. Reserve 3 cups of the sauce and store the remaining sauce for future use (see note above).
Cook the pasta
Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
Add the pasta to the reserved 3 cups sauce and stir to combine. Add as much of the cooking water as needed to loosen the sauce and serve immediately. Serves 4; makes about 8 cups sauce total.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).