Adapted from Marcella Hazan's Tomato Sauce With Onion & Butter.
This time of year, when the weather gets warmer, or, like me, you just returned from a girls' trip, you want something easy and somewhat healthy to ease yourself back into reality. Since tomatoes are not in season this time of year, I roasted a mix of grape and Roma tomatoes with some Italian seasoning develops their flavor, while bringing out their natural sweetness and juices. I used whole wheat pasta, but feel free to use whatever you have on hand. I also added some garlic and basil, two staples that, in my opinion, must be included in any Italian-style meal. Finish with a drizzle of olive oil and Parmesan and your carnivore-loving friends will not miss the meat! —Nicole
1 hour 20 minutes
mix of grape and Roma tomatoes, with the Roma tomatoes quartered
Italian seasoning to taste
salt and pepper, to taste
ghee or regular butter
onion, peeled and halved
garlic cloves, smashed
whole wheat spaghetti
In This Recipe
Line two sheet pans with parchment paper. Place the quartered tomatoes on one sheet, and the grape tomatoes (if using) on the other
Drizzle the tomatoes with olive oil, and season with salt and the Italian seasoning
Roast at 400 degrees for about 20-30 minutes (I found the grape tomatoes were done at 20, while the Roma tomatoes needed a little more time).
When the tomatoes are done, place them in a saucepan with their juices and add the onion, garlic, ghee/butter, and olive oil.
Simmer the sauce, uncovered, for about 45 minutes.
With about 15 minutes remaining, make the pasta. Boil salted water and drop in the pasta, cooking about a minute shy of al dente. Drain, and toss with the tomato sauce
Drizzle with olive oil, top with basil and Parmesan.