Ingredients:
- 8 oz rotini
- 2 lbs vine ripe tomatoes, halved and seeded
- 1 yellow onion, cut into eighths
- 5 cloves garlic, smashed
- Kosher salt
- Ground black pepper
- Pinch red pepper flakes
- Olive oil
- 5 sprigs fresh thyme
- 1/4 cup fresh oregano leaves
- 1/4 cup fresh basil leaves, plus more for serving
- 2 cups chicken (or vegetable) broth
- 1 bay leaf
- Freshly grated Parmesan cheese
- Burrata cheese (optional)
Directions:
1. Preheat oven to 350 degrees F. On a parchment lined sheet pan, place tomatoes, onion, garlic and herbs. Drizzle with olive oil and season with salt and pepper. Cook in oven for 90 minutes. Remove and let cool to the touch.
2. Peel and discard the skins off of the tomatoes and place all of the sheet pan contents in a large pot. Add broth and bay leaf. Bring to a boil, reduce heat and cover for 30 minutes.
3. Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package directions. Reserve 1 cup pasta water before draining noodles.
4. Remove and discard thyme stems and bay leaf from the tomato sauce. Using an immersion blender, blend mixture until smooth. Add 1/4 cup Parmesan cheese to the sauce. Use reserved pasta to thin sauce if needed.
5. In a large serving bowl, add noodles and sauce. Top with more Parmesan, burrata, and more basil if you choose.
6. Enjoy!
boymomfoodie.mom 