Ditalini with Roasted Tomato Sauce and Goat Cheese

This ditalini pasta tastes delicious. San Marzano tomatoes are the star of this incredible ditalini pasta dish with tomato sauce and goat cheese.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 401 Calories

Ingredients

• 2 cups cold water
• salt and ground black pepper to taste
• 2 teaspoons chopped fresh oregano
• 1 (16 ounce) package ditalini pasta
• 6 cloves garlic, crushed
• 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
• 1 teaspoon chopped fresh oregano
• 2 tablespoons fresh goat cheese, crumbled
• 0.25 cup olive oil
• 0.25 teaspoon red pepper flakes
• 0.5 onion, sliced

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Step 6

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ditalini and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.