adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ditalini with Roasted Tomato Sauce and Goat Cheese
Ditalini with Roasted Tomato Sauce and Goat Cheese
0 Likes
Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Flavorful ditalini pasta with rich San Marzano tomato sauce and creamy goat cheese.
Ingredients:
  • 0.25 cup olive oil
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
  • 0.5 onion, sliced
  • 6 cloves garlic, crushed
  • 0.25 teaspoon red pepper flakes
  • 2 teaspoons chopped fresh oregano
  • 2 cups cold water
  • 1 teaspoon chopped fresh oregano
  • 1 (16 ounce) package ditalini pasta
  • 2 tablespoons fresh goat cheese, crumbled
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Coat the bottom of a 9x13-inch casserole dish with a generous drizzle of olive oil. Add in the tomatoes and their juices, then cut each tomato into 3 pieces. Sprinkle in the onion, garlic, red pepper flakes, and 2 teaspoons of oregano; mix everything together well.
  • Roast in the preheated oven for 1 hour, then stir and continue roasting for 15 more minutes.
  • Pour the roasted tomato mixture into a saucepan, add water, and blend using an immersion blender or potato masher until you achieve your desired sauce consistency. Mix in 1 teaspoon of oregano and season with salt and black pepper to your liking. Set the sauce aside.
  • Fill a large pot with salted water and bring to a vigorous boil. Add ditalini and cook uncovered, stirring occasionally, until al dente, about 8 to 10 minutes. Drain and return to the pot.
  • Combine tomato sauce with ditalini, then fold in creamy goat cheese until incorporated.

Similar Recipes