A roasted homage to marcella hazan's perfect tomato sauce
Roast
Roasting
Although there's no improving on Marcella's classic marinara sauce, there is certainly room to experiment! This version of the recipe is adapted to roast fresh roma tomatoes in a hot oven with onions, butter and anchovies - which creates a complex, deep flavor that is both smoothly rich and acidic. Slightly crushing the tomatoes with a wooden spoon at the end of roasting leaves a fun texture to eat with your preferred pasta shape. I used rigatoni here, but this sauce can shine on most shapes: fusilli, penne, even spaghetti! Top with freshly grated parmigiana cheese and torn fresh basil, if handy. ENJOY! <br /> <br />Wine Pairing Recommendation: Medium-bodied red to balance the acid, like an Italian Primitivo, Montepulciano d'Abruzzo or even a Barbera. <br /> <br />(Made with love by Kate Sinnott, Lauren DeMattia and taste-tested-&-approved by Jenna Agins)
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