Recipe by Chef John
"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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1 (28 ounce) can
whole Italian plum tomatoes (such as San Marzano)
red pepper flakes
chopped fresh oregano
chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package
fresh goat cheese, crumbled
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!!!
Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil.
Too much oregano for my taste, and no Basil??
Made this tonight with fresh tomatoes, just added some extra garlic, and fresh basil and oregano. Great! We'll be making this again
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!
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
Simple but very good. What more can I say? Delicious.
Oh. My. Goodness! Really, really, really great sauce. Did I mention this sauce was really great? You must buy the San Marzano tomatoes. I didn't think they would make a difference, but then I thought, why would Chef John lie? He wouldn't!! I quadrupled the recipe for a large office lunch, with a few cups left over to stash in the freezer. I paired this with the World's Fastest Meatballs (also by Chef John), to make meatball subs. I also used this sauce with stuffed mushrooms and it was heaven. I could drink this sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Ditalini with Roasted Tomato Sauce and Goat Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
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