Easy roast tomato pasta sauce
A super simple and super easy roasted tomato pasta sauce where all the ingredients are roasted for a wonderful depth of flavour.
Servings: 3 - 4 people
Ingredients
- 600 g 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 chilli flakes
- 3 tbsp olive oil
- Salt and pepper
- ½ cup packed fresh basil torn
- 30 g unsalted butter
- Fresh parmesan to serve
Instructions
- Preheat your oven to 160 fan or 180 convection (350f).
- Arrange the tomatoes and onions in a small roasting tray so they will sit quite snug together.
- Layer the anchovies and garlic over top then sprinkle the chilli flakes and drizzle the honey and oil over top.
- Roast in the oven for 45 mins - 1 hour or until the edges of the onions are starting to char.
- Transfer to a saucepan and blend thoroughly with a stick blender, or alternatively in a food processor.
- Add the torn basil then place on the stove top on a low heat while you cook your pasta.
- Add your cooked pasta straight into the sauce with a splash of pasta water and then finally the butter.
- 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.
Video
Notes
- ¼ 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.