- 1.5 lbs cherry tomatoes (about 4 heaping cups)
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, peeled and smashed
- 3 sprigs of fresh oregano
- 3 tbsp extra virgin olive oil
- 3/4 tsp sea salt
- Freshly ground pepper
- 1 lb spaghetti
- Fresh ricotta
- Optional toppings: pesto, homemade or store-bought, and fresh herbs
- Preheat oven to 375 degrees F.
- Place tomatoes, onion, garlic cloves and oregano in a large baking dish. Toss with extra virgin olive oil, salt and freshly ground pepper. Roast for approximately 30 minutes, until tomatoes are bursting and releasing their juices.
- Meanwhile, set a large pot of water to boil. Add a very generous pinch of salt once the water has come to a boil. My rule of thumb is about 2 tbsp of salt for every 1 lb of pasta. Return to a boil. Once the tomatoes are nearing completion, add the pasta and cook according to the package directions. Right before the pasta is ready, reserve 1 cup of the cooking water. Drain the pasta.
- While the pasta cooks, puree about 3/4 of the roasted tomato mixture. You can do this in a blender, with an immersion blender or, for a more rustic sauce, with a potato masher or fork.
- Return the drained pasta to the pot and toss with the sauce and reserved tomato mixture. Continuing tossing and add the reserved pasta water little by little (you won’t need all of it) until the sauce is smooth and glossy.
- Transfer to bowls, top with a dollop of ricotta, a drizzle of olive oil and a sprinkle of salt and pepper. Optional toppings: pesto and fresh basil and oregano. Enjoy!