Farfalle with Oven Roasted Tomato Sauce

farfalle with oven roasted tomato sauce

Once upon a time, this pasta was a soup.

Well, not really.

Once upon a time, I made a soup recipe and thought, “wouldn’t this method be a great way to make a quick pasta sauce?”  (Incidentally, if you’re always on the lookout for easy, creamy soup recipes like I am, definitely hop over and check this one out.  It’s crazy delicious).

oven roasted tomatoes

This sauce is great because it takes less than half an hour to get a sauce that tastes like you cooked it all day.  And, it’s perfect for a simple weeknight dinner, too.  It doesn’t take much time from start to finish as it is.  But, you could make this sauce over the weekend, refrigerate it, and then just heat it up while you cook some pasta on a weeknight.  Easy.

If you’re looking for something heart healthy, you can omit the cream.  But….you know.

It’s better with the cream.

Farfalle with Oven Roasted Tomato Sauce
 
Author:
Makes: 4 servings
Ingredients
  • 2 lbs. plum tomatoes, sliced in half lengthwise
  • 1 small red onion, cut into 1” chunks
  • 2 T. olive oil
  • 2 cloves of garlic, chopped
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • Pinch of red pepper flakes
  • ¼ cup heavy cream
  • 12 oz. farfalle (or any short pasta)
  • ¼ cup shredded parmesan cheese
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
Instructions
  1. Preheat oven to 450 degrees F. Spray a baking sheet with non-stick cooking spray.
  2. Place tomatoes, cut side down, and onions onto the baking sheet and brush with the olive oil (it will seem like a lot, but the extra that spills onto the sheet will protect the garlic from burning). Sprinkle garlic, salt, pepper, basil, oregano, and thyme evenly over the tomatoes.
  3. Roast until tomatoes and onions are soft and brown around the edges, about 22-24 minutes. Let cool slightly.
  4. Place tomatoes, onions, and all the juices from the baking sheet into a blender. Add the red pepper flakes and cream. Blend until completely smooth, about 2 minutes. (I like the garlic to totally disappear into the sauce, but you could leave this sauce chunkier if you prefer that consistency).
  5. Pour sauce into a serving bowl, reserving some of the sauce for serving.
  6. Cook pasta according to package directions.
  7. Drain the cooked pasta, and place it into the serving bowl with the sauce. Add parmesan, fresh parsley, and fresh basil, and toss to combine. Serve with reserved sauce and extra parmesan on top.

Adapted from Taste of Home.

Comments

  1. This is a wonderful idea and sure sounds delicious. It’s amazing what oven roasting does to a tomato!

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