This Roasted Tomato and Garlic Marinara is the perfect weeknight meal in, when you want something healthy and delicious!
October is National Pasta Month! This means that it pretty much wins as my favorite month, because pasta is a staple in my home. That’s why I’m SO excited to team up with Dreamfields Pasta to tell you guys about their healthier pasta! Dreamfields is featuring a different blogger every day in October for #healthypastamonth, and I’m so honored to be included in this group!
They are also picking a winner for a family pack of Dreamfields pasta and a $25 gift card so check that out below! GIVEAWAY IS NOW CLOSED: WINNER IS SANDY FROM CA! Dreamfields pasta is made with premium durum wheat semolina in North Dakota. That’s why it has the same delicious taste and texture of traditional pasta but with added nutrients… A one-cup cooked serving of Dreamfields pasta (2 oz. dry) provides 5 grams of fiber and 7 grams of protein!
Today’s recipe is a healthy marinara recipe, which has an incredible depth of flavor from one of my favorite ways to prepare foods: roasting. The roasted tomatoes and garlic add extra flavor without added calories, and the fresh herbs add some body to the sauce as well!
To make bigger batches for freezing, double or triple the recipe. Buy some ziplock freezer bags for saving the pasta sauce, will discuss how below! For this recipe you will want to use the best tomatoes you can find. I used Campari tomatoes and they were perfect. I also bought some of these little multicolored tomatoes to have to slice in half for garnishing. The crushed red pepper gives a nice little kick, and the thyme and oregano add a little bit of something special to the traditional basil. I used the fresh herbs when roasting the tomatoes, and they were perfect.
The tomatoes were so beautiful. I just cut them in half and spread them out on a sheet pan, drizzled with a little olive oil, sprinkled with salt and pepper, then interspersed the garlic and fresh herbs.
The end result of these roasted tomatoes and garlic was nothing short of spectacular. The texture of this sauce was fantastic, in that it wasn’t an extremely liquid sauce, but rather one that had definitive texture and flavor. Topped with freshly grated parmesan, this pasta was the perfect meal for my husband and I, after which, we were able to save the sauce for future use. My biggest tip: Use just enough sauce to coat your pasta and save the rest!
To freeze the sauce, first you want to let it cool completely. You want to save the sauce separately from pasta. I don’t recommend freezing pasta, but the sauce freezes wonderfully. Just take the cooled down sauce and scoop it into a ziploc freezer bag so that it makes a thin layer before zipping it up. I laid it down flat on the counter while I zipped it, and didn’t let any extra air in (the sauce went just about up to the zipper part and I squeezed out extra air). You can then stack them flat in the freezer for future use! To thaw, take them out of the freezer and put in the refrigerator for a few hours, then put it into a sauce pot over low heat until it completely thaws out.
Ok now grab a fork for this recipe! (Giveaway to follow recipe).GIVEAWAY IS NOW CLOSED: WINNER IS SANDY FROM CA!
- 1 box Dreamfields Angel Hair
- 2 pounds Campari tomatoes
- 4 tablespoons extra virgin olive oil, divided
- Sprigs of fresh oregano
- Sprigs of fresh thyme
- 5 whole cloves garlic, peeled
- ½ large yellow onion, diced
- 3 tablespoons red wine
- ¼ to ½ teaspoon crushed red pepper flakes
- Fresh basil leaves (4 to 5 leaves), cut in chiffonade (see note)
- Fresh Italian parsley, basil, oregano or thyme (optional)
- Parmesan or Reggiano cheese (optional)
- Smaller colorful tomatoes (optional)
- Preheat oven to 350°F.
- Cut tomatoes in half. Arrange tomatoes cut-side-up on shallow roasting pan. Drizzle with 3 tablespoons of the oil; season with salt and pepper, as desired. Top with sprigs of oregano and thyme, as desired. Sprinkle with garlic cloves. Roast 1 hour or until tomatoes are softened and beginning to wrinkle.
- Meanwhile, heat 2 teaspoons of the oil in large saucepan over medium heat until hot. Add onion; cook 10 minutes or until softened, stirring frequently.
- When tomatoes are cooked, remove oregano and thyme sprigs. Add tomatoes to pan with onion; stir to combine. Add remaining 1 teaspoon of the oil, salt and a few pinches of black pepper, as desired. Stir in wine and red pepper flakes. Reduce heat to medium low. Simmer 20 to 25 minutes, stirring frequently.
- Cook pasta according to package directions. Reserve ½ cup cooking liquid prior to draining.
- Stir reserved cooking liquid into tomato mixture. Season with salt and pepper, as desired. Remove from heat. Use an immersion blender to slightly puree the sauce.* (It will still be a chunky sauce, without much liquid.) Stir in basil. Add pasta; toss to coat. Serve immediately, garnished with fresh herbs, cheese and/or additional tomatoes, as desired.
- Makes 6 servings.
- * If immersion blender is not available, transfer sauce to food processor or blender and puree slightly.
This recipe can be doubled or tripled.
Freeze extra sauce in resealable food-safe plastic freezer bags (cool sauce before freezing).
Substitute rosemary for the basil for a distinctively different taste.
Cook finely chopped celery and carrots with the onions.
Cook sliced mushrooms with the onions.
Cook 2 ounces of diced pancetta and crisp while cooking onions.
For a creamier sauce, add ¼ cup greek yogurt at the end of cooking.
Top pasta with meatballs or grilled chicken.
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Disclaimer: Dreamfields provided compensation to me for the recipe development behind this post. All opinions are, as always, my own.