Pasta with Butter Roasted Tomato Sauce

This is another one of Ashley’s favorite sauces, here, guys, fancy enough for company but all coming out of the pantry and/or things you’ve already got on hand!

Apron.

Start with an apron, this time, if you’ve got one.

I don’t wear one often, but we’re starting out by crushing whole peeled tomatoes by hand. 

Tomato juice is hard to get out!

Preheat your oven, then open your can of whole peeled tomatoes. These San Marzano tomatoes are my parents’ and my very favorites!

Don’t drain them; pour the whole can into a 9x13 pan. Start crushing the tomatoes by hand. You want them to look about like this:

I use minced garlic that I buy in a jar, so that’s one of those things I always have on hand - add lots of garlic! And a quarter cup butter (half a stick) cut into small pieces.

Bake - yes, you’re baking a sauce! - at 425 about half an hour, stirring once about halfway through. 

I am using rice noodles today, from the Oriental Market, so those just needed soaked. Rice noodles you just pour boiling water OVER them, and let them stand until soft. *Keep stirring while they stand, though!

I also have some bounty from my parents’ garden to add: fresh oregano!

And then just toss it all together and top with Parmesan!

PASTA WITH BUTTER ROASTED TOMATO SAUCE 

1 lb pasta

28oz can San Marzano whole peeled tomatoes 

4 T minced garlic

4 T butter, cut into small pieces

Fresh herbs

Fresh Parmesan 

Cook pasta according to package directions.

Pour entire can San Marzano tomatoes into a 9x13 baking dish. Crush with your hands. Add garlic and butter, and bake for 30 minutes, stirring once.

Toss sauce with pasta. Top with fresh herbs and Parmesan.

Servings: 7

Calories per serving: 290