pasta + roasted tomato sauce

2 Jun

I work all day and I get home and I. am. so. HUNGRY.  But I’m also tired.  So the trick is to have an after work dinner that is both satisfying for my tummy and not too much work for my brain and body.

This loose, roasted pasta sauce is just right.  The best thing about it is that there are plenty of variations so even if I make it every couple of weeks – which I do, especially in the winter – it doesn’t get too boring.

The recipe I have here features some wonderful Columbian chorizo sausage (from Segovia – if you’re in Toronto go there..).  It’s also great with shrimp and/or mussels, just add them in the last five minutes in the oven, or leave out the meat altogether and add a few extra tomatoes and some more onion to bulk up the sauce.

Makes 4 servings

pasta + roasted tomato sauce

ingredients

  • 2 handfuls of linguine (or any pasta of your choice)
  • 2 lbs roma tomatoes
  • 4 tbsp fresh basil, coarsely chopped
  • 1/2 medium onion, sliced
  • 6 cloves of garlic
  • 2 tbsp capers
  • 1/2 lemon
  • 1/4 c olive oil
  • 2 large sausages, cut into large pieces

preparation

Preheat oven to 350°F.

Cut the tops off of the tomatoes.  Cut the tomatoes in half and remove the seeds.  Cut each half into about 3 pieces.  Crush the 6 garlic cloves with the side of a heavy knife, remove the skin and tough bottom from each.

Throw the seeded tomatoes, crushed garlic cloves, sliced onion, basil, capers and sausage in an ovenproof dish.  Squeeze the juice from the 1/2 lemon over everything and drizzle with olive oil.  Toss to coat and put the dish in the oven for about 30 minutes.

Cook the pasta while the sauce is in the oven.

Once sauce is cooked, toss with pasta and serve.

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