Spaghetti with Roasted Tomato Sauce

1. 1

   Preheat oven to 300 F. Cover a rimmed sheet pan with either aluminum foil or parchment paper.

2. 2

   Put the tomatoes on the sheet pan and spread them out.

3. 3

   Put it in the oven and roast for about 45 minutes, until tomatoes are a little charred, bubbly and soft.

4. 4

   Make sure to check on them regularly, flipping them over or tossing them around to prevent from sticking to the foil or paper.

5. 5

   While they are roasting, bring a pot of salted water to boil.

6. 6

   Cook your pasta according to package instructions.

7. 7

   Before you drain it, reserve about a cup of the salted pasta water and set it aside.

8. 8

   Do not rinse the pasta, only drain it (rinsing pasta takes the starch out, therefore making the pasta unable to stick to or absorb any sauce afterward).

9. 9

   In a medium size pot, add olive oil, garlic, red chili pepper flakes and onions.

10. 10

    Cook on medium heat for about 5 minutes, then add the roasted tomatoes.

11. 11

    Cook for 2-3 minutes (until onions are soft), turn off the heat and use a hand blender or blender to puree the mixture into a smooth sauce.

12. 12

    Add your butter and the can of tomato sauce, stir, then add pasta water a little at a time until you reach your desired consistency.

13. 13

    I use a little sugar to adjust the sweetness of the sauce (never more than a teaspoon) and some salt to balance it out.

14. 14

    Sprinkle parsley over and serve.

* Per serving · 4 servings · Values may vary.