ditalini with roasted tomato sauce and goat cheese

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 (28 ounce) can whole italian plum tomatoes (such as san marzano)
• 1/2 onion, sliced
• 6 cloves garlic, crushed
• 1/4 teaspoon red pepper flakes
• 2 teaspoons chopped fresh oregano
• 2 cups cold water
• 1 teaspoon chopped fresh oregano
• salt and ground black pepper to taste
• 1 (16 ounce) package ditalini pasta
• 2 tablespoons fresh goat cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• drizzle olive oil over the bottom of a 9x13-inch casserole dish. pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
• roast in the preheated oven for 1 hour. remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
• transfer roasted tomato mixture to a saucepan; pour in water. process mixture with an immersion blender or potato masher until desired sauce consistency is reached. stir in 1 teaspoon oregano. season with salt and black pepper to taste. set aside.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the ditalini and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. drain well and return to pot.
• pour tomato sauce over ditalini; stir to combine. stir in goat cheese.