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Elevate your pasta game with this roasted tomato basil pepper pasta sauce. This flavorful blend of veggies enhanced with a touch of sweet and spicy red pepper jam not only delights the taste buds but also adds a healthy twist to your pasta dish.
1 package linguine, cooked according to package instructions (or your favorite shape pasta)
20 ounces cherry tomatoes
25 cloves garlic
25 large basil leaves, chopped
2/3 cup Tuscanini Olive Oil
3 shallots, chopped
1 teaspoon salt
1 teaspoon dried oregano, such as Gefen
1/2 teaspoon pepper
2 tablespoons Tuscanini Pepper Jam
1/4 teaspoon red pepper flakes
Parmesan cheese (optional)
Place the tomatoes, garlic, basil, shallots on a baking sheet lined with Gefen Parchment Paper (or in a 9×13-inch pan). Add the olive oil, salt, pepper, and oregano and toss to coat everything.
Roast at 425 degrees Fahrenheit for 40 minutes or until tomatoes start to burst.
Place all the roasted veggies along with the juices into a bowl that’s safe to use with an immersion blender. Add the red pepper jam and blend.
Toss the pasta in sauce and garnish with red pepper flakes and optional Parmesan cheese.
Sponsored by Tuscanini.
Photography by Chay Berger.
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Hi, all I am able to find is Tuscanini hot pepper jam. Is this the same? Or could I just use it and leave out the red pepper flakes? We like spicy but not overboard. TY
Yes, it is the same.