Ditalini with Roasted Tomato Sauce and Goat Cheese Recipe - Allrecipes.com
Ditalini with Roasted Tomato Sauce and Goat Cheese Recipe
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How to Make Roasted Tomato Sauce
See how to make roasted tomato sauce served with goat cheese and pasta. See more
  • READY IN hrs

Ditalini with Roasted Tomato Sauce and Goat Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  4. 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.
  5. 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.
  6. Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2012

Love, Love, Love, Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini, but used this sauce in roasted veggie lasagna, and what else can I say. . . YUM!!!

 
Most Helpful Critical Review
Oct 10, 2013

Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil.

 
Feb 18, 2013

Too much oregano for my taste, and no Basil??

 
Aug 18, 2013

I used the idea, and experimented a bit. To 5 lbs of fresh roma tomatoes from our garden, I added 2 large onions, 2 large green peppers, lots of fresh oregno, and a small pile of garlic (along with generous olive oil, of course)! Baked for 1hr 10 min, then left it in the oven til all the heat was dissipated. I ended up with a delicious concentrated slurry to serve as a base for our marinara. I added 2 cans of tomato sauce and simmered. We added sweet Italian sausage cut in bite-size chunks (pre-fried), plus a lb or so of pre-fried ground beef (plenty of pepper, a bit of salt). The idea of carmelizing these ingredients is genius!

 
Jul 30, 2012

Made this tonight with fresh tomatoes, just added some extra garlic, and fresh basil and oregano. Great! We'll be making this again

 
Mar 06, 2013

I LOVED this recipe! The sauce is absolutely delicious, however I would recommend doubling the serving size- when I made this for some friends the sauce was literally gone before half of the pasta was even touched. Needless to say everyone loved it

 
May 21, 2013

Simple but very good. What more can I say? Delicious.

 
Apr 27, 2014

The house smells so good when I make this sauce. I did not add any water afterwords,so it would stay nice and thick. It Makes the best pizza sauce. Awesommmeee! I have made it twice now. First time with dried oregano still awesome.the second time with all fresh herbs even more better! Thank you Chef John.

 

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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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