This is an easy and most flavorful sauce that you can prepare without too much fuss and it tastes wonderful and fresh. We have a local farmer’s market in Carlsbad so I used a variety of heirloom tomatoes for a super flavorful and delicious sauce. Roasting the tomatoes helps to bring out the sweetness in the tomatoes. I added lots of fresh basil in the end for a wonderfully fresh sauce.
- 1 lb penne pasta
- 3- 4 lbs tomatoes, any variety, try to cut into a similar size for consistent roasting
- 1 yellow onion, quartered
- 4 or 5 cloves garlic
- 2-3 tablespoons extra virgin olive oil
- 1 large bunch basil, chopped plus extra basil for garnish
- 2 teaspoons crushed red pepper
- 8 ounces Buffalo mozzarella
- Kosher salt and pepper
- 2 teaspoons oregano
- Shaved Parmesan for serving
Preheat oven to 425. Line a baking sheet with sides with parchment paper. Toss the tomatoes, onions and garlic in olive oil and seasoning generously with salt, pepper and oregano. I used a variety of tomatoes for my sauce, I recommend using the freshest ripest tomatoes available. Cut tomatoes into a consistent size to insure even roasting. Spread seasoned veggies on sheet and roast for 25-30 minutes until veggies are bursting and starting to brown and caramelize. Remove from oven and when cool enough to handle, transfer to a blender or food processor and blend until smooth. Transfer back to a saucepan, add crushed red pepper, test for seasoning and keep warm on a simmer while preparing pasta.
Prepare pasta according to package directions to al dente. Toss pasta with warm sauce and stir in basil and torn pieces of mozzarella in pasta. Serve in bowls with torn basil leaves and shaved parm for garnish. Enjoy immediately!