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bell' alimento

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Spaghetti with Butter Roasted Tomato Sauce

By Paula |

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Spaghetti with Butter Roasted Tomato Sauce

Spaghetti with Butter Roasted Tomato Sauce.

Sometimes the simplest of recipes are the best ones. While fresh tomatoes are amazing and I’m very much looking forward to summer so I can have them  (hello it’s ridiculously cold out. I’m currently hunkered down in my house for snowpocalypse 2017 and probably will be for the next few days), they’re obviously not available right now.

No worries though, this recipe calls for whole peeled canned tomatoes so it’s all good. My favorite? Tuttorosso Tomatoes. You can definitely see and taste the difference.

Spaghetti with Butter Roasted Tomato Sauce

Besides the convenience of using canned tomatoes, you’ll also make this simple sauce entirely in the OVEN. I know, crazy talk, but bear with me. Roasting brings out the flavor in everything, including canned tomatoes. Here’s where it gets tricky, dump all the ingredients (minus the spaghetti) into a roasting pan. Sounds super difficult right? Mix and place in oven until they’re roasted to perfection. Then you’ll use a fork (or a spoon if you’re a rebel) and crush the sauce until it’s just how you like it.

Are you a chunky sauce fan? Then leave some chunks. Like it super smooth? No problem, keep crushing. Just take care not to crush to hard or you might get flying tomato juice on you. It will be hot and that my friends is no fun. Safety first.

Spaghetti with Butter Roasted Tomato Sauce
Spaghetti with Butter Roasted Tomato Sauce.

While the sauce is doing all the hard work in the oven, when it’s half way done, you’ll make your pasta. Al dente as always. No gummy pasta allowed. Ever. Just no. Please. When the sauce is done you’ll toss the pasta in the sauce, right there in the roasting pan. It’s that simple. Then you can move it to your serving bowl.

Speaking of serving bowls. I’m kinda fanatical about eating spaghetti in a bowl. It’s true. I like a big shallow bowl. Perfect for twirling. Le Creuset happens to have a pretty perfect one. I’ve tested it extensively. Eating many bowls of pasta to give you my expert opinion. My treadmill can attest to that.

 

Spaghetti with Butter Roasted Tomato Sauce

EDITED TO ADD: GIVEAWAY has ended. Thank you for your entries. Winner has been notified.

The kind folks at Le Creuset are giving a set (just like the ones pictured above) to one lucky bell’alimento reader. That’s 4 bowls plus 1 large serving bowl (spaghetti not included – sorry, but you’ve got the recipe). Can you imagine all the other PASTAbilities?

GIVEAWAY: (Enter using the Rafflecopter widget below)
4 – Le Creuset Pasta Bowls
1 – Le Creuset Pasta Serving Bowl

Disclaimer: Product and giveaway sponsored by Le Creuset. Opinions are my own. Always have been. Always will be.

Spaghetti with Butter Roasted Tomato Sauce

Spaghetti with Butter Roasted Tomato Sauce in white bowl. Hand sprinkling parmesan cheese onto bowl.

Spaghetti with Butter Roasted Tomato Sauce

Ingredients

  • 1 - 28 ounce can, peeled whole tomatoes
  • 4-6 cloves garlic - crushed
  • 1 teaspoon red pepper flakes
  • kosher salt/black pepper
  • 4 tablespoons unsalted butter - cubed
  • 1 pound spaghetti
  • Parmigiano Reggiano - grated

Instructions

  1. Preheat oven to 425 degrees.
  2. Into a roasting pan add: tomatoes, garlic. Season with red pepper flakes, salt and pepper.
  3. Mix to combine. Add butter. Bake for approximately 25 minutes.
  4. WHILE sauce is roasting, place a large pot of generously salted water onto boil. Add pasta, cook until al dente.
  5. Prior to draining reserve 1/4 cup pasta water.
  6. Using a fork, crush tomatoes until at your desired consistency.
  7. IF sauce is too thick, thin with some of the reserved pasta water. Add drained pasta to pan. Toss to combine.
  8. Transfer to serving dish. Top with grated Parmigiano Reggiano.

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© Paula Jones

Comments

  3. Jen says

    I would serve my favorite…shrimp in a spicy red sauce with fettuccine!

  11. Kelly Tupick says

    I would make a spaghetti with Italian style meatballs and homemade tomato sauce.

  12. Robin Chesser says

    I’d definitely be making and serving the butter toasted tomato sauce and spaghetti.

  15. Lynda McMillen says

    Your pasta looks so good! I would serve my favorite vegetarian lasagna in these beautiful bowls!

  18. Susan Grupe says

    Well, I love the looks of the one you just posted. Here’s hoping I can crush those tomatoes before they get cold!

  19. Cindi says

    Hi, I would choose to serve my husband’s Chicken Spaghetti!
    Thank you, Cindi

  21. Sandy H says

    I would do spaghetti and try to make it look like your picture. I would add some meatballs and tell the kids it was a bird nest.

  24. Leslie says

    This set would be nice when we want a giant spinach salad for supper.

  32. Margot C says

    I might put a beautiful Pasta Primavera in those pretty bowls, wouldn’t that be lovely!

  34. Carol Szafalowicz says

    This recipe sounds crazy easy! I would serve my tried and true good ole spaghetti.

  45. Chely frantzen says

    The first pasta I would serve would be penne in vodka sauce , so creamy!

  54. Casey says

    I’d make some browned butter sweet potato gnocchi. That counts, right? Yum!

  56. Starla says

    What beautiful pasta.. looks so delicious. I wish mine looked as pretty once done, lol. I would definitely serve pasta carbonara in these!

  57. Debbie Welchert says

    I would serve my spaghetti and meat sauce first. I have always wanted pasta bowls and these are just beautiful.

  58. Samantha says

    I would serve my family’s favorite spaghetti bolognese with thin spaghetti.

  59. Melissa says

    Looks amazing! I typically have all of the ingredients in my pantry, so this would be a wonderful go-to, last minute, “gotta get something on the table” dish.

  60. Heather Sebastian says

    I would absolutely make my tuna, artichoke heart, greek pasta salad first!

  67. Angie says

    Absolutely THIS pasta sauce! I love it to pieces…. I throw in some fresh basil, because that’s how I roll. DEE-LISCIOUS!

  70. Annamarie V says

    I would serve my spaghetti and meat balls. We love pasta bowls it’s what we use for most everything.

  71. Kimberly C. says

    I would serve butternut squash ravioli with browned butter and sage.

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