Adapted from Marcella Hazan's Tomato Sauce With Onion & Butter.
When the weather warms up, or like me, you just returned from a girls' trip, an easy, somewhat healthy, recipe is necessary to ease back into reality. Since tomatoes are not yet in season in Washington, D.C., I found that roasting a mix of grape and Roma tomatoes with some Italian seasoning is an oh-so-worth-it step to bring out their juices and their sweetness. I added some crushed red pepper for some heat, as well as garlic and basil, the latter two are necessary ingredients for any Italian-style meal. For a healthier twist, I used whole wheat pasta and a mix of ghee and olive oil, although you could use all butter or butter and olive oil. Top with a drizzle of olive oil and some Parmesan cheese, and even the biggest carnivore-lover will not miss the meat! —Nicole
mix of grape and Roma tomatoes, with the Roma tomatoes quartered
ghee or butter
onions, peeled and halved
Italian seasoning, to taste
Salt and pepper, to taste
crushed red pepper, to taste
whole wheat spaghetti
In This Recipe
Preheat oven to 400 degrees
Line two baking sheets with parchment paper. Place the grape tomatoes in one, and the quartered Roma tomatoes in the other
Drizzle with olive oil, and season with salt, pepper, and Italian seasoning
Roast for 20-30 minutes (I found that the grape tomatoes were done in 20, while the Roma tomatoes needed more time)
Place the roasted tomatoes, their juices, the onions, garlic, ghee/butter, olive oil, salt, pepper, and crushed red pepper in a saucepot. Simmer the sauce, uncovered, for about 45 minutes
When the sauce is almost done, make the pasta. Boil salted water and cook the pasta about 1 minute shy of al dente.
Drain the pasta and toss with the sauce
Serve with basil, a drizzle of olive oil, and some grated cheese if you choose.