This roasted tomato pasta sauce is packed with rich, deep flavor from slowly roasting tomatoes, onions and garlic before blending into a sauce. Fresh basil adds brightness, while a few anchovies melt completely into the sauce, adding an incredible savory depth that really makes this pasta special.
Hi! This pasta sauce is such a fantastic recipe to have in your repertoire. Everything is thrown into a dish and roasted until caramelized to create the most flavor packed sauce. If you think you don't like anchovies, this could change your mind. You can't taste them at all but they add a depth of flavor that cannot be replicated. You can skip them if you must.
Roasting deepens the flavour profiles of the ingredients. Most foods have natural sugars inside them and roasting takes advantage of them making everything sweeter and more concentrated. I find it is also so much easier to just whack everything together in one tray and forget about it for 45 mins. Can't beat the smell too!
Ingredients
Tomatoes - I use whatever tomatoes look best at the supermarket. This time I used a mix of vine and cherry tomatoes. Use whatever you like, or use good quality tinned tomatoes if fresh tomatoes aren’t in season.
Onion - Roasted onion adds so much flavor to this sauce. The charred edges bring sweetness and depth, while blending the onion helps create a rich, creamy texture.
Anchovies - Anchovies melt completely into the sauce and add an incredible savory depth. If you’re unsure, just start with a few the first time you make it. I really like Ortiz anchovies. Leave them out if you are vegetarian.
Garlic - I roast the garlic cloves unpeeled, then squeeze them out before blending. Use as much garlic as you like.
Honey - A teaspoon of honey helps balance the acidity of the tomatoes and rounds the sauce out nicely.
Red pepper flakes - Totally optional, but they add a gentle warmth to the sauce. Start with ¼ teaspoon and adjust to taste.
Basil - Fresh basil added at the end brings brightness and freshness to the sauce.
How to make roasted tomato pasta
The full ingredient list and more thorough step by step instructions are in recipe card below.
1. Layer the tomatoes, onion, garlic and anchovies in a baking dish.
2. Drizzle with the olive oil and honey then scatter the red pepper flakes and season well with salt and pepper.
3. Roast until lightly charred 45 mins - 1 hour.
4. Transfer to a large saucepan that will fit the pasta in.
5. Blend with a stick blender (or do this separately in a food processor). Gently heat on the stove while you cook your pasta. Add the torn basil.
6. Let the cooked pasta gently bubble away in the sauce for 1-2 minutes before serving.
Finishing the sauce
Gently the heat the sauce on the stove with some torn basil. Add your cooked pasta in and let it gently bubble away for a min or two. Finish with the butter is using.
Expert tips
- Roast until lightly charred. The onions are the best indicator here. You want the edges of the onions and tomatoes to be just starting to char for the deepest roasted flavor.
- Don’t skip the anchovies. They melt completely into the sauce and add an incredible savory depth that really makes this pasta special.
- Let the pasta bubble in the sauce. Once the sauce is blended, get your pasta cooking and let it gently bubble away in the sauce for a minute or two before serving. If using dried pasta, undercook it slightly so it finishes perfectly in the sauce.
- Warm your plates. Pasta cools down surprisingly quickly, so I always warm my plates in the oven while the pasta cooks.
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Common questions
Yes! You can leave them out if you prefer or need the sauce to be vegetarian. They add a savory depth to the sauce rather than a strong anchovy flavor.
Yes. Good quality canned whole tomatoes work really well when fresh tomatoes aren’t in season. The flavor will be slightly different but still delicious.
Yes! The sauce can be made ahead and stored in the fridge for 3–4 days. Reheat gently on the stove and loosen with a splash of pasta water if needed.
Yes, this roasted tomato pasta sauce freezes really well. Store in an airtight container for up to 3 months and defrost before reheating.
Some other tomato pasta recipes to try
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Recipe
Easy Roasted Tomato Pasta
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Ingredients
- 400 grams dried pasta
- 600 grams tomatoes, cut into halves or quarters depending on size
- 1 onion, cut into wedges
- 6 anchovies
- 6 garlic cloves
- 1 teaspoon runny honey
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil
- Salt and pepper
- ½ cup packed fresh basil, torn
- 30 grams unsalted butter (optional)
- Fresh parmesan to serve
Instructions
- Preheat your oven to 180°C (350°F).
- Arrange the tomatoes and onion in a small roasting dish so they fit quite snugly together.
- Scatter the anchovies and garlic over the top, then sprinkle over the red pepper flakes and drizzle with the honey and olive oil. Season well with salt and pepper.
- Roast for 45 minutes to 1 hour, or until the onions and tomatoes are lightly charred around the edges.
- Transfer everything to a saucepan or blender and blend until smooth with a stick blender (or do in a food processor).
- Stir through the basil, then place the sauce over a low heat while you cook your pasta.
- Add the cooked pasta straight into the sauce with a splash of pasta water and the butter.
- Let the pasta gently bubble in the sauce for 1–2 minutes, then divide between plates and top with freshly grated parmesan, extra basil and a drizzle of olive oil.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Stefan says
Easy to do and delicious
Emilie Pullar says
Thanks so much Stefan 🙂
Barbra says
I have made this sauce many times and its always super delicious