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Roasted Butter Tomato Sauce Pasta

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4 servings
Author Erin Alderson

Ingredients

Tomato Sauce

  • 2 pounds roma tomatoes
  • ¼ cup butter
  • 4 garlic cloves peeled
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Pasta

  • 8 ounces fettuccine
  • 1 tablespoon butter
  • 4 think or 8 thin slices of creamy cheese
  • Basil for topping

Instructions

  • Heat your oven to 325˚F. Slice the roma tomatoes in half. Place cut side down in a roasting pan along with the butter, cut into pieces, and the peeled garlic cloves. Add the salt and pepper then place the roasting pan in the oven. Roast, stirring occasionally, until the tomatoes are tender; 1 to 1 ½ hours.
  • Once the tomatoes are almost done, cook the pasta until al dente. Drain and toss with a tablespoon of butter. Remove the tomatoes from the oven and pulse to puree into a chunky sauce. Taste and add more salt as desired. Toss with the pasta. Serve with a sprinkle of basil and a slice or two of the cheese.

Notes

Tips + Tricks: For a thicker sauce, drain off and reserve any extra butter/tomato liquid. Add back in to reach a desired consistency.
Use up leftover ingredients: tomatoes, pasta, butter