Growing up in an Italian family, pasta and sauce was one of my favorite dishes, especially on Sunday’s. There’s just something so nostalgic about cooking sauce on a Sunday, and since I had to use up some tomatoes in my kitchen; I figured what better way to use them!
You’re going to need pretty basic ingredients that most people usually have in their kitchen; tomatoes, onion, garlic, olive oil, basil, salt, pepper. You can use any tomatoes you’d like, but my personal favorite combo is Roma tomatoes & heirloom tomatoes. They just add such a mild tomato flavor to the sauce, and aren’t as acidic, so this sauce won’t require any sugar! We’re going to roast our sauce ingredients in a preheated 400 degree fahrenheit oven, and finish them off in the broiler to really enhance their flavors. Slice your tomatoes, and onion into large chunks, and place on a baking sheet. Drizzle with olive oil, salt, & pepper. No need to toss it around either! The garlic we’re going to leave out the first 15 minutes, but will add it for the remainder of the cooking time.
Time to place your baking sheet in your preheated 400 degree fahrenheit oven, and let these babies roast! Set your timer for 35 minutes, you want to let these veggies roast until they have richened in color, and have a nice sauce building around them from their juices. About 15 minutes into the cooking time, you can add your garlic cloves to the mix and finish out the cooking time. Once your 35 minutes has passed, crank the oven to its broil setting, and let the tomatoes, onion, and garlic sit in there until they get a very slight char around the edges. Be careful not to burn them! That will definitely affect the sauce later on.
Once your veggies are almost done roasting, starting bringing a large pot of water to a boil. Make sure you heavily salt that water! It is the only chance you have to flavor that delicious pasta itself! Don’t start cooking your pasta until your vegetables have come out of the oven though, because we want to combine the sauce with the pasta right when its finished. After your veggies are done, transfer all of the ingredients on your baking sheet into a blender, and add your fresh basil, pink himalayan salt, black pepper, and extra virgin olive oil. For your olive oil in this step, use a finishing oil. Using a cheaper olive oil for this part will give a slightly bitter taste to the sauce, so bust out your super fruity good oil! Blend all of the ingredients together until you have a homogenous mixture. Taste as you go, and always make sure to adjust the seasonings to your liking!
Once your pasta is done cooking, transfer it directly from the pot (with tongs) to your family style serving bowl. I like serving this meal family style, because its a huge amount, and everyone can help themselves to as much as they’d like. Once you’ve got the pasta into the bowl, the next steps are VERY crucial, so don’t forget about them! You want to take 2 slabs of vegan butter (we love the brand earth balance), and 2 spoonfuls of vegan parmesan cheese, and mix those in with your freshly cooked pasta while its still piping hot. The reason we want to do this, is because it creates a sticky layer on the outside of the spaghetti, which will help our sauce stick right to the pasta! It also adds this amazing indulgent flavor that you just cant beat. Once your butter and cheese have melted into your pasta, make sure to mix it around well so every piece of spaghetti is covered. Then add your sauce. Start with a little, and add more until you get to the amount you like. I personally like a little less sauce on my spaghetti, just enough to coat the noodles evenly. Make sure to toss well so every piece has some sauce too!
Once you’re done mixing your spaghetti and sauce together, you’ll want to sprinkle a little extra parmesan cheese, and freshly cracked black pepper over the top. I also love tearing some fresh basil leaves over it as well to give it a rustic look, and also tie in that basil we used in our sauce. Serving this family style is great, because everyone can take what they want, and easily go back for seconds. This is truly one of my favorite recipes for spaghetti sauce that I’ve ever tried. It is so light, and mild in its flavor profile, yet so authentic and simple. The ingredients here really speak for themselves, and combine to create something so indulgent. We really hope you give this recipe a try on your next Sunday family dinner, or any dinner of the week! Enjoy!
- 6 Roma tomatoes
- 1 large or 2 small heirloom tomatoes
- 1/2 of a yellow onion
- 6 garlic cloves
- 1/2 cup fresh basil
- 3 tbs olive oil for roasting
- 1/3 cup finishing olive oil
- 2 tbs vegan butter
- 1/4 cup vegan Parmesan cheese (we used follow your heart grated Parmesan)
- 1.5 pounds gluten free spaghetti (very important to get spaghetti & not another shape)
- 1 tbs Pink Himalayan salt
- 3tbs black pepper
- Preheat your oven to 400 degrees Fahrenheit.
- Slice your tomatoes, and onions into chunks and place on a baking sheet. Drizzle with a few tablespoons of olive oil, and some pink salt and black pepper over the vegetables. Place in the oven for 35 minutes. About 15 minutes theough, remove the tray and add your garlic, and continue roasting.
- After the 35 minutes are up, change your oven temperature to broil, and let the veggies sit there for just a few minutes until they get a slight char.
- Remove from your oven and start boiling some water in a large pot. Make sure to salt your water properly so you can season the pasta well. Add your spaghetti and cook according to the package instructions. DO NOT DRAIN the pasta when it’s finished.
- While your pasta is cooking, transfer everything on your baking sheet, as well as the basil, and extra finishing olive oil, salt, & pepper into a blender. Blend until smooth and taste to adjust seasonings to your liking.
- Once the pasta is done, transfer it to a family style serving bowl with tongs directly from the pot. Add your butter and Parmesan cheese and toss immediately. Then add your sauce and toss again. Add your sauce little by little, so you can control how much you’d like in the dish.
- Top with extra Parmesan cheese, freshly cracked black pepper, and torn fresh basil leaves to tie everything together.
- Let everyone serve them selves, and enjoy!