Roasted Tomato Pasta
Treat yourself to this Pasta with Roasted Tomato Sauce tonight ... it's super easy to make and so delicious!
Servings: 6 to 8 servings
Calories: 332kcal
Ingredients
For Sauce:
- 1 medium red onion, diced
- ⅓ cup halved Kalamata olives
- 1 tablespoon capers
- 1 large clove garlic, minced
- ½ teaspoon kosher salt
- pepper
- 2 tablespoons extra virgin olive oil, divided
- 4 to 5 sprigs thyme
- 2 large tomatoes (about 1 ½ pounds / 680 grams)
- 1 teaspoon fresh thyme leaves
For Pasta:
- 1 pound (454 grams) spaghetti (or other pasta)
- 1 large handful basil leaves, thinly sliced
Equipment
- 8 x 8-inch Baking Dish
- Blender (or Food Processor)
Instructions
- Preheat oven to 425 degrees.
- Combine onion, olives, capers, garlic, ½ teaspoon salt, and a few grinds pepper in an 8 X 8-inch baking dish.
- Stir in 1 tablespoon olive oil. Then top mixture with thyme sprigs.
- Core tomatoes, then lightly score an "X" on both ends. Cut in half, then place cut side down on top of thyme sprigs. Drizzle tomatoes with remaining tablespoon olive oil.
- Bake until tomato skins are shriveled and onions are tender (about 35 to 40 minutes).
- Remove and discard tomato skins, then carefully transfer tomatoes to blender (or food processor). Remove thyme sprigs, then add onion mixture to blender as well.
- Pulse sauce a few times or until chunky. Stir in thyme leaves, and season to taste with salt and pepper.
Prepare Pasta:
- About 10 minutes before sauce is done roasting, bring a large pot of well-salted water to a boil, then add pasta. Cook pasta until al dente.
- Remove ½ cup pasta cooking water from pot; set aside. Drain pasta.
- Return pasta to pot over medium heat, then add sauce and a small splash of pasta water. Toss pasta and sauce for a few minutes, until pasta is coated with sauce (add more pasta water if needed).
- Stir in fresh basil and season to taste with salt and pepper.
- Serve pasta immediately. Enjoy!
Notes
For best results, use the freshest, tastiest tomatoes you can find. I used heirloom tomatoes, but tomatoes fresh from the garden or farmers market will also work great.
I like making this pasta recipe with spaghetti, but almost any shape will work, from linguine to penne.
You can blend this sauce to exactly your preferred texture. Prefer a chunkier sauce? Pulse just a few times. Prefer a more uniform sauce? Blend until smooth.
Make sure to check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!
Nutrition
Calories: 332kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!