Sheet Pan Pasta Pomodoro
An oven-fresh tomato sauce, chunky and delicious.
Servings: 2 cups (enough for 12 oz. pasta)
Ingredients
- 1 1/2 pounds grape or other tomatoes (if using large tomatoes, slice into chunks)
- 3 cloves garlic, crushed
- 1/2 medium onion, diced small
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt, or to taste
- 1 large pinch red pepper flakes
- 2 tablespoons unsalted butter, optional (but do it)
- 12 ounces dried pasta of choice. I recommend spaghetti, buccatini, or fettuccini.
Instructions
- Preheat the oven to 425°F, and line a rimmed half-sheet (18"×13") baking pan with parchment.
- Mix all the ingredients together on the sheet pan, and spread in a single layer.
- Roast the tomatoes for 30 to 40 minutes, until the tomatoes are cooked well through until very jammy and most of the tomato water/liquid has cooked off.
- While the tomatoes are in the last quarter of their cook time, bring a pot of salted water to a boil and cook your pasta according to the directions, until just before al dente. Drain, reserving some pasta water, and then return the pasta to the dry pot.
- Add the hot cooked tomatoes to the drained pasta with the butter and a couple tablespoons of pasta water. Stir vigorously over very low heat, until the tomatoes break down into a sauce and coat the pasta fully. If the sauce seems too dry or the pasta needs to cook more, add more pasta water as necessary. Taste for seasoning.
- Serve with fresh basil, hot red pepper flakes, and plenty of freshly-grated pecorino-Romano cheese or aged Parmigiano-Reggiano.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
