Spaghettini with Roasted Tomatoes, Fresh Basil and Light Marinara Sauce
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 (28-oz.) can crushed tomatoes
  • ½ teaspoon kosher salt
  • 1 teaspoon sugar
  • ⅛ teaspoon fresh black pepper
  • 2 cups small cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 large cloves of garlic, smashed
  • sea salt
  • freshly ground black pepper
  • 12 oz (350g) package fresh spaghettini pasta
  • ¼ cup fresh basil leaves, plus a few more for garnishing
  • 5 fresh sage leaves, for garnish
  • 2 sprigs flat leaf parsley, for garnish
  • freshly grated parmigiano cheese, for garnish
  1. Make your sauce first by heating a medium size saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's golden brown and fragrant (watch that it doesn't burn).
  2. Add the crushed tomatoes, salt, pepper and sugar, stirring to combine. Simmer the sauce for 10 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.
  3. While the sauce is simmering, preheat your oven to 450F. Bring a large pot of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry.
  4. Place the tomatoes and smashed garlic cloves on a parchment lined large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and they begin to burst.
  5. While the tomatoes finish roasting, boil the dried pasta until done (about 3-4 minutes if you are using fresh pasta). Add the fresh basil leaves to the pasta water just before the spaghettini is cooked.
  6. Reserve ½ cup of the pasta water and drain the pasta. Place the pasta back into the pot and add in the marinara sauce.
  7. Add the warm, roasted tomatoes and toss gently. Add reserved pasta water a little at a time to thicken the sauce, if necessary.
  8. Garnish each pasta serving with additional basil, sage leaves, parsley and a sprinkling of parmigiano cheese.