Rigatoni in a Roasted Veggie Tomato Sauce

Rigatoni in a Roasted Veggie Tomato Sauce



Prep Time: 15 Min

Cook Time: 30 - 35 Min

1. Preheat oven to 400 F

 

1. Arrange the chopped vegetables on a baking sheet and drizzle them generously with EVOO. Season with sea salt, cracked pepper, and the pepper flakes, and toss everything.

 

1. Place the veggies into the oven to bake. Bake 12 – 15 minutes, flip, and bake another 10 – 12 minutes until veggies are tender and slightly charred.

**While the veggies roast, continue the next steps.
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1. Set a large pot filled with cold water on to medium high heat. Once boiled, season liberally with sea salt and cover until needed.

                   Grocery List

• EVOO
• 2 Carrots, peeled & chopped
• 1 Bell Pepper, chopped
• 1 Onion, chopped
• 1 stalk Celery, chopped
• 1 Tsp. Red Pepper Flakes

 

• 796ml. Can Whole Tomatoes
• 2 cloves Garlic, crushed
• 2 Tsp. Tomato Paste
• ½ C Fresh Basil

 

• 600g Dry Rigatoni

 

• Grated Parmesan - Garnish
• Handful Fresh Parsley, chopped – Garnish
• Sea Salt / Cracked Pepper

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1. In a medium sized saucepot, add 3 Tbsp. EVOO and set to medium heat. Once heated, drop in the garlic cloves, and stir them often for 2 minutes watching for extreme browning. Once the garlic has cooked down a little and become extremely fragrant, add the tomato paste and stir. Continue cooking another 2 – 3 minutes.

 

1. Add the canned tomatoes and ¼ tsp. sea salt, and stir bringing to a boil. Once boiled, reduce heat to medium low, cover, and simmer 15 minutes.

 

1. Once the veggies are finished, add them to the tomato sauce and continue cooking 4 – 5 minutes.

 

1. In the meantime, drop in the pasta and cook to al dente according to package directions.

 

1. Using an immersion blender, add the basil to the sauce and blend until smooth. Taste and adjust salt if desired. Return to the stove on low heat until pasta is cooked.

 

1. Strain the pasta directly into a large mixing bowl. Ladle in a few scoops of sauce and toss. Continue adding until pasta is as saucy as desired. Reserve remaining sauce for future use or to finish on top of each serving.

 

1. For service, enjoy the tossed pasta with a sprinkling of grated parmesan and fresh parsley. ENJOY!