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White plate with rigatoni in a roast tomato sauce. Fresh basil on top and a fork resting into the pasta.

Easy roast tomato pasta sauce

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5 from 10 reviews


A super simple and super easy roasted tomato pasta sauce where all the ingredients are roasted for a wonderful depth of flavour.


  • 600g tomatoes, cut into halves or quarters depending on size
  • 1 onion, cut into wedges
  • 6 anchovies
  • 6 garlic cloves
  • 1 teaspoon runny honey
  • 1/4 teaspoon chilli flakes
  • 3 tbsp olive oil
  • Salt and pepper
  • 1/2 cup packed fresh basil, torn
  • 30g unsalted butter
  • Fresh parmesan to serve


  1. Preheat your oven to 160 fan or 180 convection (350f).
  2. Arrange the tomatoes and onions in a small roasting tray so they will sit quite snug together.
  3. Layer the anchovies and garlic over top then sprinkle the chilli flakes and drizzle the honey and oil over top.
  4. Roast in the oven for 45 mins - 1 hour or until the edges of the onions are starting to char.
  5. Transfer to a saucepan and blend thoroughly with a stick blender, or alternatively in a food processor.
  6. Add the torn basil then place on the stove top on a low heat while you cook your pasta.
  7. Add your cooked pasta straight into the sauce with a splash of pasta water and then finally the butter.
  8. Let the pasta bubble gently in the sauce for a minute then divide between plates and top with lots of freshly grated parmesan, extra basil and a drizzle of olive oil.


  • 1/4 teaspoon of chilli flakes is enough to add a nice hum. Leave them out if you don't like spice or feel free to use more.
  • I normally do 100g dried pasta or 300g fresh pasta per person
  • It is enough sauce for 2 - 4 people, it just depends how saucy you like it. If in doubt then double it and you can freeze the leftover sauce.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Tomato Pasta Sauces
  • Method: Oven
  • Cuisine: Italian inspired