Weeknight Spaghetti With Tomato Sauce

1. 1

   Preheat oven to 400 degrees

2. 2

   Line two baking sheets with parchment paper. Place the grape tomatoes in one, and the quartered Roma tomatoes in the other

3. 3

   Drizzle with olive oil, and season with salt, pepper, and Italian seasoning

4. 4

   Roast for 20-30 minutes (I found that the grape tomatoes were done in 20, while the Roma tomatoes needed more time)

5. 5

   Place the roasted tomatoes, their juices, the onions, garlic, ghee/butter, olive oil, salt, pepper, and crushed red pepper in a saucepot. Simmer the sauce, uncovered, for about 45 minutes

6. 6

   When the sauce is almost done, make the pasta. Boil salted water and cook the pasta about 1 minute shy of al dente.

7. 7

   Drain the pasta and toss with the sauce

8. 8

   Serve with basil, a drizzle of olive oil, and some grated cheese if you choose.

* Per serving · 4 servings · Values may vary.

No additional tips available.