Name: Ditalini with Roasted Tomato Sauce and Goat Cheese recipe
Ingredients: ¼ cup olive oil;1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano);½ onion, sliced;6 cloves garlic, crushed;¼ teaspoon red pepper flakes;2 teaspoons chopped fresh oregano;2 cups cold water;1 teaspoon chopped fresh oregano;salt and ground black pepper to taste;1 (16 ounce) package ditalini pasta;2 tablespoons fresh goat cheese, crumbled

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Ingredients

¼ cup olive oil 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano) ½ onion, sliced 6 cloves garlic, crushed ¼ teaspoon red pepper flakes 2 teaspoons chopped fresh oregano 2 cups cold water 1 teaspoon chopped fresh oregano salt and ground black pepper to taste 1 (16 ounce) package ditalini pasta 2 tablespoons fresh goat cheese, crumbled

Nutrition Info

400.5 calories carbohydrate: 64 g cholesterol: 1.9 mg fat: 11.1 g fiber: 4.1 g protein: 11.7 g saturatedFat: 2 g servingSize: - sodium: 207.3 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 425 degrees F (220 degrees C).
Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish, cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano, stir to combine.
Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
Transfer roasted tomato mixture to a saucepan, pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
Pour tomato sauce over ditalini, stir to combine. Stir in goat cheese.

Recipe Yield

6 servings

Recipe Note

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

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