Ditalini with Roasted Tomato Sauce and Goat Cheese recipe

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Ingredients

¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½ onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Nutrition Info

400.5 calories
carbohydrate: 64 g
cholesterol: 1.9 mg
fat: 11.1 g
fiber: 4.1 g
protein: 11.7 g
saturatedFat: 2 g
servingSize: -
sodium: 207.3 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish, cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano, stir to combine.

  3. Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.

  4. Transfer roasted tomato mixture to a saucepan, pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.

  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.

  6. Pour tomato sauce over ditalini, stir to combine. Stir in goat cheese.

Recipe Yield

6 servings

Recipe Note

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

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