Perciatelli with Slow-Roasted Tomato Sauce Recipe

Perciatelli With Slow-Roasted Tomato Sauce Recipe

Ingredients

Makes 4 servings

• 1/4 cup plus 2 tablespoons olive oil
• 2 pounds ripe plum tomatoes or cherry tomatoes, halved lengthwise
• 1 (28-ounce) can whole plum tomatoes, drained and halved lengthwise
• 1 small red onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• freshly ground black pepper
• 1/3 cup dry red wine
• 1 pound Perciatelli

Method

1. Preheat the oven to 375°F
2. Lightly oil a 9 x 13-inch baking dish with the 2 tablespoons of oil
3. Arrange the fresh and canned tomatoes cut side up in the dish
4. Sprinkle with the onion, garlic, oregano, basil, salt and pepper to taste
5. Drizzle with the remaining 1/4 cup oil
6. Bake until the tomatoes are soft and just starting to brown, about 90 minutes
7. Remove from oven and allow to cool slightly
8. Press the roasted tomato mixture through a fine-mesh sieve or run through a food mill set over a large saucepan
9. Discard the solids
10. Add the wine and bring to a boil, reduce heat to low and simmer for 15 minutes
11. Remove from heat and taste, adjusting seasonings if necessary
12. Keep warm while you cook the pasta
13. In a large pot of boiling salted water, cook the Perciatelli over medium-high heat, stirring occasionally, until al dente, about 12 minutes
14. Drain well and transfer to a large serving bowl
15. Add the sauce and toss gently to combine
16. Serve immediately

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