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Ditalini with Roasted Tomato Sauce and Goat Cheese

Rated as 4.55 out of 5 Stars
59k

"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."
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Ingredients

1 h 45 m servings 400
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 400 calories; 11.1 64 11.7 2 207 Full nutrition

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Reviews

Read all reviews 25
  1. 29 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil.

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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 ...

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

I used the idea, and experimented a bit. To 5 lbs of fresh roma tomatoes from our garden, I added 2 large onions, 2 large green peppers, lots of fresh oregno, and a small pile of garlic (along w...

I LOVED this recipe! The sauce is absolutely delicious, however I would recommend doubling the serving size- when I made this for some friends the sauce was literally gone before half of the pas...

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

Oh. My. Goodness! Really, really, really great sauce. Did I mention this sauce was really great? You must buy the San Marzano tomatoes. I didn't think they would make a difference, but then ...

The house smells so good when I make this sauce. I did not add any water afterwords,so it would stay nice and thick. It Makes the best pizza sauce. Awesommmeee! I have made it twice now. First t...

Simple but very good. What more can I say? Delicious.

Our home grown San Marzano tomatoes, garlic, herbs and onions made this sauce into absolute perfection. I wish there was some way to preserve the aroma of the roasting vegetables, it is pure he...