Sheet-Pan Roasted Tomato Pasta Sauce
Serves 4
10 mins prep
25 mins cook
35 mins total
A robust roasted tomato sauce that you can make almost hands-free! This spicy sauce is made on a sheet pan with cherry tomatoes, red pepper and extra virgin olive oil. It pairs with any type of pasta. Dress up the finished plate with fresh basil and ricotta cheese for an elevated pasta dinner.
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Preheat oven to 425 (220C) degrees.
Put half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
While the tomatoes are roasting, bring 6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions 7 - 10 minutes for perfect al dente texture.
Scoop out ½cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and spoon 2 tablespoons ricotta alongside each one. Add more sauce to taste and sprinkle with grated cheese.


