12 April 2013

Egg noodles with Roasted Tomato Sauce

You know I love pasta.  And I also love roasting things in the oven--so delicious and so simple.  This dish is shamefully low-maintenance: you dump the ingredient for the sauce in a pan and roast the whole thing while boiling some water for noodles on the stove.  It's perfect for entertaining because you aren't glued to the stove the entire time, and it yields a rich, complex flavor without taking any complex action to make it that way.



Egg noodles with Roasted Tomato Sauce

Serves 6

1 pound egg noodles
1 small yellow onion, chopped
3 garlic cloves, smashed and minced
8 oz. button mushrooms, cleaned and thickly sliced
1 red bell pepper, cored and diced
1 28-oz. can diced tomatoes, drained
1 teaspoon salt
2 teaspoons dried oregano
1/2 cup dry white wine (use something you would be willing to drink!)
handful fresh basil, julienned
handful fresh parsley, chopped
freshly ground black pepper to taste
Extra virgin olive oil for drizzling

Cook the pasta in salted water according to package directions. Do this sometime towards the end of the sauce's cooking time.

Drizzle a little olive oil in a large baking dish.  Scatter the onions, garlic, mushrooms, and bell pepper, in that order, into the dish.  Cover with the tomatoes and sprinkle with salt and oregano.  Bake in the oven at 400°F 25 minutes or until tomatoes start to look slightly caramelized.  Add the white wine and bake another 15 minutes to reduce.  

To serve, toss cooked noodles in the sauce and season with pepper, fresh herbs, and more salt if desired. Drizzle with a little more olive oil. May be served with grated Parmesan cheese.