Search thousands of recipes reviewed by home cooks like you.

Ditalini with Roasted Tomato Sauce and Goat Cheese

Ditalini with Roasted Tomato Sauce and Goat Cheese

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Chef John

Chef John

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  3. Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  4. Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  6. Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Cheryl King
8

Cheryl King

9/3/2012

Love, Love, Love, Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini, but used this sauce in roasted veggie lasagna, and what else can I say. . . YUM!!!

Phoghat
4

Phoghat

2/18/2013

Too much oregano for my taste, and no Basil??

Caroline
4

Caroline

7/30/2012

Made this tonight with fresh tomatoes, just added some extra garlic, and fresh basil and oregano. Great! We'll be making this again

Similar recipes

ADVERTISEMENT