Roasted Roma Tomato and Basil Pasta
90 Minutes | Serves 4
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
Place a large pasta pot of salted water on high heat.
Preheat the oven to 400 degrees.
Slice off the core of each tomato, halve lengthwise and remove the seeds.
Line a sheet pan with parchment paper. Place each tomato half on the parchment paper, skin-side down.
Evenly distribute the extra virgin olive oil, dried oregano and granulated sugar over the top of the tomatoes. Sprinkle kosher salt and black pepper over each tomato half.
Bake for 45 minutes.
When the tomatoes have cooled for a few minutes, use a paring knife to remove the skin and discard.
Place a 6-qt Dutch oven or large sauté pan on medium-high heat. When heated, add a Tbsp of extra virgin olive oil.
Add the garlic and onions. Cook for approximately 5 minutes or until the onions have softened, stirring frequently.
Add the contents of the sheet pan to the onions and garlic using a spatula to ensure you do not leave anything behind. Use the back of a fork to mash the tomatoes and incorporate all ingredients. Cook for 2 minutes.
Add the red wine, stir all ingredients together and cook for an additional 2 minutes. Reduce to low heat and add the butter, kosher salt and black pepper. Stir constantly while the butter melts to incorporate all ingredients.
Break apart the basil leaves by hand and add to the sauce. Stir all ingredients together and hold.
Cook the pasta al dente. Transfer the pasta directly to the pan using tongs. Do not strain through a colander.
Add ½ cup of pasta water to the pan. Stir all ingredients together for 2 minutes to allow the pasta to absorb the sauce.
Top with freshly grated Locatelli cheese.
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
Place a large pasta pot of salted water on high heat.
Preheat the oven to 400 degrees.
Slice off the core of each tomato, halve lengthwise and remove the seeds.
Line a sheet pan with parchment paper. Place each tomato half on the parchment paper, skin-side down.
Evenly distribute the extra virgin olive oil, dried oregano and granulated sugar over the top of the tomatoes. Sprinkle kosher salt and black pepper over each tomato half.
Bake for 45 minutes.
When the tomatoes have cooled for a few minutes, use a paring knife to remove the skin and discard.
Place a 6-qt Dutch oven or large sauté pan on medium-high heat. When heated, add a Tbsp of extra virgin olive oil.
Add the garlic and onions. Cook for approximately 5 minutes or until the onions have softened, stirring frequently.
Add the contents of the sheet pan to the onions and garlic using a spatula to ensure you do not leave anything behind. Use the back of a fork to mash the tomatoes and incorporate all ingredients. Cook for 2 minutes.
Add the red wine, stir all ingredients together and cook for an additional 2 minutes. Reduce to low heat and add the butter, kosher salt and black pepper. Stir constantly while the butter melts to incorporate all ingredients.
Break apart the basil leaves by hand and add to the sauce. Stir all ingredients together and hold.
Cook the pasta al dente. Transfer the pasta directly to the pan using tongs. Do not strain through a colander.
Add ½ cup of pasta water to the pan. Stir all ingredients together for 2 minutes to allow the pasta to absorb the sauce.
Top with freshly grated Locatelli cheese.