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.
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
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Preheat oven to 350 degrees F.
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Arrange the tomato halves cut-side-up in a 9X13-inch baking pan. Sprinkle the salt over the top.
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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.
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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).
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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.
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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.
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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.