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Prep time
20 minutes
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Cook time
1 hour 20 minutes
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Serves
4-6
Author Notes
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
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Ingredients
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2 pounds
mix of grape and Roma tomatoes, with the Roma tomatoes quartered
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3 tablespoons
ghee or butter
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2 tablespoons
olive oil
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1.5
onions, peeled and halved
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5 sprigs
Basil
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Italian seasoning, to taste
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Salt and pepper, to taste
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crushed red pepper, to taste
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1 pound
whole wheat spaghetti
Directions
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Preheat oven to 400 degrees
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Line two baking sheets with parchment paper. Place the grape tomatoes in one, and the quartered Roma tomatoes in the other
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Drizzle with olive oil, and season with salt, pepper, and Italian seasoning
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Roast for 20-30 minutes (I found that the grape tomatoes were done in 20, while the Roma tomatoes needed more time)
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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
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When the sauce is almost done, make the pasta. Boil salted water and cook the pasta about 1 minute shy of al dente.
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Drain the pasta and toss with the sauce
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Serve with basil, a drizzle of olive oil, and some grated cheese if you choose.
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