Pasta with Roasted Tomato Sauce


  • 10 roasted tomato halves, roughly chopped
  • 1/2 teaspoon sugar
  • Coarse salt and ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons capers (optional)
  • 2 teaspoons fresh lemon juice
  • 1/2 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