roasted tomato garlic pasta

looks like it belongs in a restaurant.

make your own pasta sauce from scratch!

i’ve been looking for ways to use my blender that go beyond my typical morning smoothie. this pasta sauce recipe is so easy, the hardest part is the wait! drawing on the natural sweetness of cherry tomatoes, this sauce is silky smooth, with a little kick from blended chili flakes.

sauce ingredients

• 10 oz cherry tomatoes
• 6 cloves garlic peeled
• 2 tbsp olive oil
• 2 oz sun-dried tomatoes
• 1/2 cup milk
• 1/2 tsp oregano
• 1/4 tsp chili flakes

best pasta shape

a good sauce will go with any pasta shape, really. but personally i prefer to use rigitoni pasta as it holds all of that wonderful sauce inside. biting into it will be a burst of flavor that can’t be replicated!

taking your pasta to the next level

looking to elevate your pasta? try adding in some of these options!

• onion – a classic pasta ingredient; roast with tomato and garlic and add to the blender
• shrimp – a great source of protein
• fresh basil – can be blended into sauce, or used as topping
• feta or ricotta cheese – crumble some cheese and sprinkle on top to finish
• breadcrumbs – a crunchy topping option
• butter – if you want your sauce extra glossing and rich, add in a tablespoon of unsalted butter at the end and stir until melted

how-to:

prep work — preheat oven to 450℉. rinse tomatoes and pat dry. peel the garlic cloves. on a baking sheet lined with parchment paper, toss tomatoes and garlic in olive oil. season with a few sprinkles of salt & pepper. bake in oven for about 30 minutes, until the tomatoes are bursting.

while the tomatoes roast, boil pasta until al dente according to the package.

cooking — once the tomatoes are bursting, remove from oven and let cool for around 8-10 minutes. when tomatoes and garlic are no longer steaming, add to a high-power blender/food processor, along with sundried tomatoes, milk, oregano, and chili flakes. blend until smooth. add pasta and sauce back to the pan and stir until combined.

serve — serve topped with grated parmesan and parsley!

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