Indulge in the perfect harmony of macaroni and rich, oven-roasted tomato sauce. A flavorful twist on a classic favorite. Try our irresistible recipe today!
This recipe became an instant success with us, it is THE Recipe that we all agreed upon and started making it regularly.
Basically the only trick is to roast the tomatoes beforehand. You need to be patient and roast both sides until lightly charred. You will find out that the smell is irresistible.
We prepare this recipe with 500 grams of macaroni. Other types of pasta such as penne or farfalle should work just as good. We enjoy to have just the macaroni with no sides or appetizers, but nobody refuses a Light Quince Dessert after it.
I hope you will try and enjoy. Do not forget to add pictures in your comments.
Macaroni with Roasted Tomato Sauce
Ingredients
- 8 fresh plum tomatoes
- 3 garlic cloves smashed
- 2 tablespoons olive oil
- 1½ tablespoons balsamic vinegar½
- 1 teaspoon dry basil
- 1 teaspoon dry rosemary
- 1 teaspoon dry thyme
- ½ teaspoon red pepper flakes
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 tablespoons butter
- 5 stalks fresh parsley roughly chopped
- 500 grams macaroni
Garnish
- 2 tablespoons parmesan cheese grated
- freshly ground black pepper
Instructions
- Pre heat the oven to 200° Celsius, at roast setting.
- Cut to tomatoes into half and cut off the stem part.
- Put a teaspoon of the salt, black pepper, crushed garlic cloves, olive oil, balsamic vinegar, thyme and rosemary in a bowl and mix to blend. Leave out the red pepper flakes.
- Toss in the tomatoes and make sure all sides are coated with the mixture.
- Transfer the tomatoes to an oven sheet covered with oven paper.
- Roast both sides for 20-30 minutes each or until lightly charred. Remove from oven and set aside.
- Set the water in a pot for the macaroni and bring to boil.
- Meanwhile in a saucepan melt 1 tablespoon of butter over medium-high heat.
- Add the red pepper flakes and let it bloom.
- Transfer all the tomatoes and the charred juice into the saucepan. Break and crush the tomatoes with the back of a spoon to obtain a homogenious sauce. Do not use a blender.
- Cook for 10 minutes over medium-high heat.
- Add ¾ cup of boiling water to the saucepan. Reduce the heat the medium and let simmer until the macaroni is done.
- When the water for the macaroni comes to boil, add generous amount of salt. Add the macaroni and cook stirring occasionally until al dente.
- Drain the macaroni, reserve ½ a cup of the pasta water.
- Combine the sauce, the pasta, 1 tablespoon of butter, chopped parsley and ½ cup of pasta water.
- Stir vigorously, make sure the sauce thickens.
- Garnish with grated parmesan and freshly ground black pepper.
- Enjoy.
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Below you can find a few of my other pasta dishes, search others in the blog. Enjoy!
