Macaroni with Roasted Tomato Sauce
A must try.
Servings 4 people
Calories 178kcal
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.