Pasta with Roasted Tomato Sauce

By YogiRenee

Ingredients

• 5 plum tomatoes 1/2 teaspoon sugar Coarse salt and ground pepper 1/2 cup extra-virgin olive oil 3 tablespoons capers (optional) 2 teaspoons fresh lemon juice 3/4 pound spaghetti Handful fresh basil leaves, to taste
• 5 plum tomatoes
• 1/2 teaspoon sugar
• Coarse salt and ground pepper
• 1/2 cup extra-virgin olive oil
• 3 tablespoons capers (optional)
• 2 teaspoons fresh lemon juice
• 3/4 pound spaghetti
• Handful fresh basil leaves, to taste

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool.

Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.