Easy Roasted Tomato Pasta
A super simple and super easy roasted tomato pasta sauce where all the ingredients are roasted for a wonderful depth of flavor.
Servings: 4 people
Ingredients
- 400 grams dried pasta
- 800 grams tomatoes, (800 grams - 1 kg) see notes
- 1 medium onion, cut into wedges
- 6 anchovies (optional)
- 6 garlic cloves
- 1 teaspoon runny honey
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil
- Salt and pepper
- ½ cup fresh basil leaves, torn
- 30 grams unsalted butter (optional)
- Parmesan to serve
Instructions
- Preheat the oven to 400°F (200°C)
- Cut any bigger tomatoes into halves or quarters.
- Arrange the tomatoes and onion wedges 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.
- I tend to leave skins on garlic cloves then squeeze them out after roasting but peel them first if you prefer.
- Roast for 45 minutes to 1 hour, or until the onions and tomatoes are lightly charred around the edges.
- Transfer everything to a saucepan and blend until smooth with a stick blender. Alternatively, blend in a food processor.
- Add the cooked pasta straight into the sauce with a splash of pasta water and the butter, if using.
- Let the pasta gently bubble in the sauce for 1–2 minutes, then divide between plates and top with freshly grated parmesan, the torn basil leaves and a drizzle of olive oil.
Video
Notes
Tomatoes - Use whatever fresh tomatoes look best, or substitute good quality canned tomatoes when they aren’t in season. I often use a mix of vine tomatoes and cherry tomatoes, anything works. Cut bigger ones into halves or quarters.
Anchovies - They melt completely into the sauce and add a deep savory flavor rather than any fishy taste. Leave them out for a vegetarian version.
Red pepper flakes (chilli flakes) - Start with ¼ teaspoon of chilli flakes, then add more to taste or leave them out completely if you prefer.
Pasta - Undercook dried pasta by a minute so it can bubble away in the sauce for a good 1-2 minutes.
Butter - Optional, but it gives the sauce a glossy finish and rounds out the flavor beautifully.