Monday, May 9, 2011

Oven Roasted Tomato Pasta

I had a bunch of tomatoes which I roasted in the oven and needed to use, so I made this dish.

I pulsed them in the food processor until I had a smooth sauce. This already has lots of flavor because of the spices I use when I roast the tomatoes.

You need Pancetta or a good smokey bacon or both.

Saute' the meat until it is crisp and remove it from the pot. Set it aside and leave the grease in the pot.

Dice a medium onion.

If you have not tried this yet, you must! Trader Joe's carries this.

It is diced garlic frozen in these small containers. Each cube is one clove and you can use it straight from the freezer. It tastes just like you diced a clove yourself.

This is what the browned Pancetta looks like when it is done.

Saute' the onions in the bacon grease.

Sprinkle some red pepper flakes over the onions.

Add some black pepper and salt.

Add some garlic.

Then add the tomato puree.

I did not have quite enough so I add a can of crushed tomatoes too.

Return the Pancetta to the pot.

Add a cup or so of chicken stock.

Boil a pasta of your choice.

Drain the pasta when it is al dente.

I mixed in a bit of the garlic philly cream cheese to enrich the dish.

The cream cheese just barely covers the pasta. I used about 4 tablespoons of it. Pour the tomato sauce over the pasta and stir to combine.

Sprinkle the pasta with some Parmesan cheese and add some fresh basil.