Ingredients:
- One 32-ounce cans whole peeled tomatoes
- 3 cloves garlic, smashed
- 2 sprigs fresh oregano
- 2 sprigs fresh rosemary
- Two 2-inch Pecorino-Romano rinds, cut into 2-4 pieces
- 1 cup grated Pecorino-Romano, for serving
- 1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 ounces dried pasta, such as spaghetti or bucatini
- 4 tablespoons unsalted butter
Directions:
- Preheat oven to 425 degrees F.
- Strain liquid from tomatoes, and cut open each tomato to drain, and reserve liquid
- Assemble the tomatoes on a sheet trays, sliced side up and spread into an even layer.
- Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and Pecorino rinds
- Drizzle 1/4 cup of olive oil over tomatoes
- Sprinkle the red pepper flakes over tray and season with salt and pepper.
- Roast, rotating sheet tray after about 15 minutes, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
- Remove the oregano, rosemary and pecorino rinds
- Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Add some reserved liquid and some pasta water to get the consistency you want. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
- Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan
- Add 1 tablespoon butter and 1/4 cup of pecorino, toss until incorporated, and repeat 2 more times, until 2 minutes have elapsed
- Finish with remaining butter and grated Pecorino.
2023-03-21 12:26:47 -0700 PDT
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Categories:
- Recipe