Ingredients:

  • 2 lbs (900g) Roma tomatoes, halved lengthwise
  • 1/4 cup (60ml) extra virgin olive oil
  • 6 cloves (30g) garlic, peeled and smashed
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1/2 tsp (1g) red pepper flakes
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup (15g) fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the halved Roma tomatoes cut side up on a rimmed baking sheet.
  2. Scatter the smashed garlic cloves around the tomatoes.
  3. Drizzle the olive oil evenly over the tomatoes and garlic.
  4. Sprinkle with salt, pepper, and red pepper flakes.
  5. Roast for 25–30 minutes until the tomato skins shrivel and the edges turn a deep mahogany brown. Note: The garlic should be golden and soft, not dark brown.
  6. Transfer the roasted tomatoes, garlic, and all the oil from the pan into a blender.
  7. Pulse the mixture until the sauce is silky and smooth (or leave it chunky if you prefer a rustic style).
  8. While the sauce is still hot, stir in the butter until it's completely melted.
  9. Fold in the torn basil leaves.
  10. Toss with your cooked pasta and add the reserved pasta water 1 tablespoon at a time until it coats the noodles perfectly.