Roasted Roma Tomato and Basil Pasta

Fresh pasta tossed in a rustic roasted Roma tomato sauce with red wine, basil, butter and Locatelli.

Ingredients

• 1 lb Fresh Pasta (Tagliatelle, Fettuccine, Linguini)
• 4 lbs Plum Roma Tomatoes
• 6 Garlic Cloves Finely Minced (to Paste)
• ½ Medium-Sized Yellow Onion Small Diced
• 10-12 Fresh Basil Leaves
• 1 Tbsp Plus 1 tsp Dried Oregano
• 1 Tbsp Granulated Sugar
• ½ cup Red Wine
• 2 Tbsp Salted Butter
• ¼ cup Extra Virgin Olive Oil for Roasting Plus Extra for Cooking Onions and Garlic
• Freshly Grated Locatelli Cheese
• 1 tsp Kosher Salt Plus Extra for Seasoning the Tomatoes
• ½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Tomatoes

Method

1. PREPARE THE TOMATOES: Bring a pot of salted water to a boil. Heat the oven to 400°F. Trim the tomato cores, halve lengthwise and remove the seeds. Arrange skin-side down on a parchment-lined sheet pan.
2. ROAST: Distribute the ¼ cup olive oil, oregano and sugar over the tomatoes and season with salt and pepper. Roast for 45 minutes. Cool for a few minutes, then peel away and discard the skins.
3. BUILD THE SAUCE: Heat 1 Tbsp additional olive oil in a 6-qt Dutch oven or large sauté pan over medium-high heat. Cook the garlic and onion for about 5 minutes, stirring, until softened. Add all the roasted tomatoes and pan juices. Mash with a fork and cook for 2 minutes.
4. FINISH THE SAUCE: Add the wine and cook for 2 minutes. Reduce to low and stir in the butter and listed salt and pepper until incorporated. Tear in the basil and hold.
5. TOSS THE PASTA: Cook the fresh pasta al dente and transfer directly to the sauce with tongs. Add ½ cup pasta water and stir for 2 minutes to finish. Top with freshly grated Locatelli.