Spaghetti with Roasted and Smashed Tomato Sauce and White Beans with Basil Chili Oil

I’ve been smitten with this spaghetti sauce since I first encountered the method more than two decades ago. Over the years I’ve tinkered with it — different herbs, different add-ins, different oven temps — and it’s never let me down. It always reminds me that cooking can be three good things at once: delicious, easy, and nourishing. The trick is that the sauce roasts in the oven rather than simmering on the stove, which means no hovering, no stirring. Total hands-on time is about 15 minutes, and it results in a sauce you’ll find yourself turning to again and again. As tomato season gets underway, now is the time to make it.

How to Make this Sauce

The approach for this pasta is about as basic as it gets. If you have beginner cooks or kids at home, this is a terrific recipe for them to gain confidence in the kitchen. Here’s how it goes down: 

1. Cut ripe Roma tomatoes in half and season with salt
2. Whisk together fresh basil with olive oil, capers, garlic, and Calabrian chilies
3. Top each cut tomato with a dab of the herby oil
4. Roast until the tomatoes are tender enough to smash with a fork.
5. Once smashed into a sauce, toss with white beans and hot pasta.

That’s it!

Tips and Tricks

Simple as this recipe is, there are a few tips that will guarantee success:

Use ripe tomatoes – Summer is the best time to make this sauce, since tomatoes are at their peak. 

Pick up a jar of Calabrian chilis. This is a great pantry staple to add a kick of tangy spice to everything from pasta to sandwiches. If you’re unfamiliar, this will fill you in.

Don’t hurry things along – Be sure to cook the tomatoes long enough to coax out their natural sweetness and make them easy to smash. 

Can you Make this Ahead?

Absolutely. My suggestion is to roast and smash the tomatoes ahead of time. Store in a covered container in the fridge, where it will keep for up to four days. When ready to serve, warm the sauce on the stove while the pasta cooks.

Make the most of your oven while it’s in use by doubling the sauce recipe and storing the extra in the freezer, where it will keep for up to six months. 

Variations on this Recipe

This is a recipe that lends itself to endless variations. Here are a handful to get your imagination rolling:

• Swap the white beans for a baked boneless, skinless chicken breast, cut into bite-size pieces.
• Skip the herb oil and top the cut tomatoes with homemade or store bought pesto instead.
• Make this a creamy sauce by running the roasted tomatoes through a blender before tossing with pasta. Add a splash of cream, if desired.
• Use a different shape of pasta. Really, anything goes here.
• Dot the finished pasta with fresh ricotta or little Mozzarella balls (bocconcini)
• Add a handful of baby arugula just before serving.

Serving and Storage

Since this meal is all about keeping it quick and easy, I like to stick with simple side dishes, too. A green salad with a tangy vinaigrette will do nicely. You can also put a sheet pan of vegetables tossed with olive oil, salt, and pepper in the oven while the tomatoes roast

If you like Spaghetti with Roasted and Smashed Tomato Sauce and White Beans check out:

Pasta with Butter, Egg, and Cheese

Summer Vegetable Pasta

Weeknight Spaghetti with Clams

Basil Mint Pasta with Spring Vegetables

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Spaghetti with Roasted and Smashed Tomato Sauce with White Beans and Basil Chili Oil

An oven roasted pasta sauce means a hand-off affair that requires no stirring at the stove. The oven roasts the tomatoes slowly, coaxing out their natural sweetness along with way. The addition of beans adds texture and nourishment to the dish. You can slo look for a protein pasta to make the dish even more satisfying.

Prep Time 18 minutes

Servings 5 – 6 servings

Calories 500 kcal

Author Katie Morford

Ingredients

• 2 1/3 pounds plum/Roma tomatoes, cut in half lengthwise
• 1 teaspoon kosher salt, plus more for salting the pasta water
• 1/3 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh basil, plus more to garnish
• 1 1/2 teaspoons minced Calabrian chilies
• 2 large garlic cloves, minced
• 2 heaping tablespoons capers, drained
• 1 pound spaghetti
• 1 (15-ounce) can white beans (cannellini, Great Northern, Navy), drained and rinsed
• 1/3 cup freshly grated Parmesan cheese to pass at the table

Instructions

1. Preheat oven to 350 degrees F.

2. Arrange the tomato halves cut-side-up in a 9X13-inch baking pan. Sprinkle the salt over the top.

3. In a small bowl, whisk together the olive oil, chopped basil, chili, garlic, and capers. Add a little spoonful of the herb mixture to the top of each tomato, dividing it evenly. Drizzle any oil left in the bowl over the top.

4. Roast the tomatoes until juicy and soft enough that they give with relative ease under the pressure of a fork, about 1 hour (time will vary depending on the size and ripeness of the tomatoes).
5. When the tomatoes are nearly done, cook the pasta until al dente in a large pot of water seasoned with enough salt that it tastes like the sea. Drain.

6. Use a fork to mash the tomatoes while still in the baking pan into a chunky sauce. Stir in the beans and the cooked pasta to coat with the sauce and warm the beans. Taste and add more salt, if desired.

7. Tear or roughly chop several basil leaves and scatter over the top. Divide onto shallow bowls or plates, add a light drizzle of olive oil to each plate and serve with freshly grated Parmesan cheese.