Friday, April 19, 2013

Roasted Tomato Sauce with Pasta


 This is a very simple and flavorful tomato sauce for pasta.  I love the flavors you get out of tomatoes when you roast them in the oven first.  I also love cooking garlic on a very low heat to infuse the entire dish with a rich garlic flavor that is not strong or over powering.  This dish scored big points with my family and even my son (the picky one) that says he does not like tomatoes. 

12-16oz pasta cooked
3-4lbs of tomatoes
1/4 cup olive oil
4-5 cloves garlic
red chili flakes to taste
1 tsp dried oregano
1 tsp dried basil
1 cup water
salt and black pepper to taste
1/2 cup Parmesan cheese

Note: Cook pasta in well salted water to al dente while sauce is cooking to toss together.

Cut tomatoes into cubes and dress with olive oil salt and pepper.  Roast in a 425 degree oven for 35-40 minutes.  In a large pan heat olive oil on very low heat (the lowest heat you have on your stove).  Place minced garlic in oil with red chili flakes.  Cook for 15-20 minutes until oil is well infused with garlic and the garlic is cooked but not fried or burnt.

Add roasted tomatoes to pan with dried basil, oregano, salt and pepper.  Cook for a minute then add water.  Cook for several more minutes and then mash with a potato masher until sauce is broken down and creamy.  Finally add Parmesan cheese and cooked pasta and toss well.  Serve hot. Garnish with more Parmesan Cheese. Enjoy.

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