Have you ever butter roasted tomatoes? It’s wildly amazing. And so easy it’s almost embarrassing. Here we go – Roasted Tomato Sauce Pasta!
Let’s break this down shall we.… Delallo has large cans of San Marzano tomatoes that you really should just buy in bulk. They are so much more flavorful than any other random brand of tomatoes you’ll find at the store and make this sauce really stand out. Once you have those, you’re just going to break them up, roast them with garlic, butter, red pepper flakes, salt and pepper and let them turn into jam. THEN… you’ll take that jammy jam goodness, and toss it with some freshly made Pappardelle pasta and cheese. It’s stunning. Pure perfection. And easy to make when you’re running around juggling a few other things around your house.
This sauce also freezes really well… so if you want to go ahead and make a triple batch, you have my full support! Full credit over to Bon App for inspiring me to roast tomatoes with butter 4 years ago – I’ve never looked back!! BRILLIANT idea. Roasted Tomato Sauce Pasta for everyone!
And while we’re here – if you make this sauce and double it – the leftovers would be amazing in this risotto!
Roasted Tomato Sauce Pasta with Breadcrumbs
- 1 28-ounce can whole peeled Delallo San Marzano tomatoes, crushed by hand
- 10 cloves garlic, crushed (not chopped)
- 3 tablespoons unsalted butter, cut into pieces
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces Delallo pappardelle pasta
- Parmesan and Breadcrumbs for serving
For the Breadcrumbs
- 4 thick slices whole grain bread, torn into very small pieces (about 1 ½ cups once torn)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon kosher salt
- Preheat oven to 425°F. Combine tomatoes (crushing them by hand as you empty the can), garlic, butter, olive oil, red pepper flakes and dried herbs in a 13×9" baking dish and season with salt and black pepper. Roast, tossing at the 20 minute mark, until jammy, roughly 40 minutes. Smash the mixture with the back of a fork, after removing from the oven to break up garlic and tomatoes.
- Meanwhile, cook pasta until al dente. Drain, reserving 1/3 cup pasta cooking liquid.
- Transfer the pasta back into the pot with the tomato mixture and cooking liquid. Heat over medium heat tossing occasionally until the pasta is fully coated, about 3 minutes. Serve topped with Parmesan, red pepper flakes and toasted breadcrumbs
To make the breadcrumbs
- Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. Add the garlic and salt and continue to sauté for about 1-2 more minutes until fragrant and toasted. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
** This post is brought to you by Delallo. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**