Ditalini with Roasted Tomato Sauce and Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup olive oil |
1 (28 ounce) can whole italian plum tomatoes (such as san marzano) |
1/2 onion, sliced |
6 cloves garlic, crushed |
1/4 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 |
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.
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