Recipe Details
Level: Easy
Yield: 4 to 6 servings
Total Time: 45 minutes
Active Time: 25 minutes
Nutritional Information
Per Serving (1 of 6 servings):
- Calories: 567
- Total Fat: 23 g
- Saturated Fat: 8 g
- Carbohydrates: 76 g
- Dietary Fiber: 13 g
- Sugar: 14 g
- Protein: 17 g
- Cholesterol: 30 mg
- Sodium: 1321 mg
Ingredients
- Three 32-ounce cans whole peeled tomatoes
- 6 cloves garlic, smashed
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano for serving
- 1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- One 16-ounce box pasta, such as spaghetti
- 4 tablespoons unsalted butter
Instructions
- Preheat oven to 425 degrees F.
- Drain the liquid from the tomatoes and set aside for another useit's excellent for Bloody Marys or adding to tomato or minestrone soup.
- Divide the tomatoes between two sheet trays and spread in a single layer. Place 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary, and 1 Pecorino rind on each tray. Drizzle half the olive oil over each tray, sprinkle half the red pepper flakes, and season with salt and pepper. Roast, rotating the trays halfway through, until the tomatoes char slightly on the bottom, about 25 minutes.
- Transfer the roasted tomatoes to a large saucepan and mash with a potato masher to your preferred texture. Bring to a gentle simmer and adjust seasoning with salt and pepper. Drizzle with a bit more olive oil.
- Cook the pasta for 2 minutes less than the package instructions suggest. Drain and add to the sauce in the saucepan. Toss together and cook for an additional 2 minutes. Finish by stirring in the butter and a generous amount of grated Pecorino.
