Pasta with Roasted Tomato Sauce
10 roasted tomato halves, roughly chopped
1/2 teaspoon sugar
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
3 tablespoons capers (optional)
2 teaspoons fresh lemon juice
3/4 pound spaghetti
Handful fresh basil leaves, to taste
1. Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool, roughly chop.
2. Set a large pot of salted water to boil. Cook pasta until al dente. Drain pasta and return to pot.
3. Combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Toss pasta with the tomato mixture. Serve pasta topped with basil.
Source: Martha Stewart Pasta with Roasted Tomato Sauce