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
1 hour 20 minutes
mix of grape and Roma tomatoes, with the Roma tomatoes quartered