Sunday, April 19: Spaghetti with Roasted Tomato Sauce

There is nothing better than a big old pot of spaghetti! My favorite sauce is made from fresh grape tomatoes that you roast in lots of olive oil until concentrated, super flavorful, and saucy. Those roasted tomatoes + starchy, salty pasta water + a big pat of butter = the best sauce that coats each noodle. I actually roasted two big containers (1.5 lb each) of tomatoes yesterday and used some to top toasts with, then simply reheated the leftovers in a big pot for tonight’s pasta dinner. Easy peasy!

See post with original roasted tomato sauce here.