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Striped Romans for Sauce

Roasted Tomato Sauce and Cavatappi with Sauce

Author Robin Asbell


Roasted Tomato Sauce

  • 3-4 pounds ripe tomatoes
  • extra virgin olive oil
  • coarse salt
  • 2 tablespoons extra virgin olive oil
  • 2 large onions chopped
  • 3 cloves garlic chopped
  • 1/2 cup fresh basil slivered
  • salt


  • 1 cup tomato sauce
  • 8 ounces cavatappi pasta
  • 1 large carrots thinly julienned
  • 1 15 oz can chickpeas drained
  • more basil


  • Preheat oven to 400 F. Halve the tomatoes, place in a heavy roasting pan, and drizzle with olive oil. Sprinkle with salt, toss, then place cut side down.
  • Roast the tomatoes for an hour, until blackened in spots. Take out and let cool. Strip the skins from the tomatoes, discard the skins, and keep the juices.
  • While the tomatoes roast, saute onion in olive oil, and reduce the heat to low. Stir occasionally, letting the onion caramelize and turn golden brown as the tomatoes roast.
  • When the onions are ready, add the garlic and stir for a couple of minutes.
    Transfer the tomatoes and their juices to a blender and process until almost smooth, a little texture is nice. Add to the onions in the pan and bring to a boil, then reduce to simmer until thickened, about 10 minutes. Season with salt.
  • Measure the tomatoes for the pasta, and let the rest cool before freezing or refrigerating for future use.

For Pasta

  • Put on a large pot of salted water to cook the pasta. Cook the cavatappi according to package directions, add the carrots at the same time as the pasta.
    Place the chickpeas in the strainer and when the pasta is cooked, drain over the chickpeas, warming them.
    In the pan you cooked the sauce, reheat the reserved sauce, add the cooked pasta mixture, and toss to coat. Add basil and serve.