This easy and flavorful roasted tomato pasta sauce from Jamie Oliver is the perfect comforting dish. With a rich, creamy texture and fresh, roasted tomatoes, it’s quick to make and packed with deliciousness. You can easily swap in ingredients you have on hand, making it a flexible, satisfying meal for any night.
Ingredients Needed
- 1.5kg (3.3 lbs) ripe tomatoes, on the vine
- 4 cloves of garlic
- 5 sprigs of fresh thyme
- 3 fresh bay leaves
- 2 tbsp (30 ml) red wine vinegar
- 400g (14 oz) dried rigatoni
- 2 tbsp (30 ml) extra virgin olive oil
- 80g (2.8 oz) ricotta salata cheese
- Optional: ½ a bunch (15g/0.5 oz) fresh basil
How To Make Roasted Tomato Pasta Sauce
- Preheat the oven to 200ºC (400ºF)/gas 6. Place the tomatoes on a large baking tray, and season with sea salt and black pepper. Scatter the unpeeled garlic cloves, thyme sprigs, and bay leaves over the tomatoes.
- Roast the tomatoes in the oven for 25 minutes, or until the skins are burnished and split.
- Prepare the sauce: Let the tomatoes cool for a minute or two. Pull them off the vines and transfer them to a frying pan. Add a splash of red wine vinegar, then season with a pinch more salt and pepper. Squeeze the garlic out of the skins into the pan, discard the skins, and mash everything together. Simmer for 15 minutes, until the sauce thickens and becomes creamy. Discard the thyme sprigs and bay leaves.
- Cook the pasta: Meanwhile, cook the rigatoni in a pan of boiling salted water according to the package instructions. Drain, reserving a mugful (about 240 ml) of cooking water.
- Combine pasta and sauce: Toss the cooked rigatoni into the sauce, adding some reserved cooking water if needed to loosen the sauce.
- Finish the dish: Drizzle over extra virgin olive oil, finely grate the ricotta salata over the top, and sprinkle with fresh basil leaves (if using). Serve immediately and enjoy!
Recipe Tips
- Use ripe tomatoes: The quality of your tomatoes will make a big difference. Choose ripe, sweet tomatoes for the best flavor in the sauce.
- Roast the garlic: Leave the garlic unpeeled while roasting. The skins protect the garlic from burning, and it will squeeze out easily once roasted.
- Don’t skip the vinegar: A splash of red wine vinegar adds a nice tang to balance the sweetness of the tomatoes, making the sauce more flavorful.
- Reserve pasta water: Always save a little pasta water before draining. It helps loosen the sauce and makes it stick better to the pasta.
- Grate the ricotta finely: Grating the ricotta salata cheese finely ensures it melts into the pasta, giving it a creamy texture without clumps.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roasted tomato pasta sauce cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the sauce to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight or defrost it in the microwave before reheating.
- Reheat: Heat the sauce in a pan over medium heat. Stir occasionally and add a little reserved pasta water if needed to loosen the sauce. Heat for 5-7 minutes until hot.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 517
- Total Fat: 10.1g
- Saturated Fat: 3g
- Total Carbohydrate: 86.5g
- Sugars: 15.6g
- Protein: 17.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver No Cook Pasta Sauce
- Jamie Oliver Cherry Tomato Pasta Sauce
- Jamie Oliver Pasta Salad
- Jamie Oliver Pasta Dough
Jamie Oliver Roasted Tomato Pasta Sauce
Description
This easy and flavorful roasted tomato pasta sauce from Jamie Oliver is the perfect comforting dish. With a rich, creamy texture and fresh, roasted tomatoes, it’s quick to make and packed with deliciousness. You can easily swap in ingredients you have on hand, making it a flexible, satisfying meal for any night.
Ingredients
Instructions
- Preheat the oven to 200ºC (400ºF)/gas 6. Place the tomatoes on a large baking tray, and season with sea salt and black pepper. Scatter the unpeeled garlic cloves, thyme sprigs, and bay leaves over the tomatoes.
- Roast the tomatoes in the oven for 25 minutes, or until the skins are burnished and split.
- Prepare the sauce: Let the tomatoes cool for a minute or two. Pull them off the vines and transfer them to a frying pan. Add a splash of red wine vinegar, then season with a pinch more salt and pepper. Squeeze the garlic out of the skins into the pan, discard the skins, and mash everything together. Simmer for 15 minutes, until the sauce thickens and becomes creamy. Discard the thyme sprigs and bay leaves.
- Cook the pasta: Meanwhile, cook the rigatoni in a pan of boiling salted water according to the package instructions. Drain, reserving a mugful (about 240 ml) of cooking water.
- Combine pasta and sauce: Toss the cooked rigatoni into the sauce, adding some reserved cooking water if needed to loosen the sauce.
- Finish the dish: Drizzle over extra virgin olive oil, finely grate the ricotta salata over the top, and sprinkle with fresh basil leaves (if using). Serve immediately and enjoy!
Notes
- Use ripe tomatoes: The quality of your tomatoes will make a big difference. Choose ripe, sweet tomatoes for the best flavor in the sauce.
- Roast the garlic: Leave the garlic unpeeled while roasting. The skins protect the garlic from burning, and it will squeeze out easily once roasted.
- Don’t skip the vinegar: A splash of red wine vinegar adds a nice tang to balance the sweetness of the tomatoes, making the sauce more flavorful.
- Reserve pasta water: Always save a little pasta water before draining. It helps loosen the sauce and makes it stick better to the pasta.
- Grate the ricotta finely: Grating the ricotta salata cheese finely ensures it melts into the pasta, giving it a creamy texture without clumps.
Jamie Oliver Roasted Tomato Pasta Sauce