This pasta sauce is ready in less than an hour, but it tastes as though it has simmered all day long. This sauce can be prepared and kept in the refrigerator for up to 4 days. Simply rewarm it and toss in a little of the pasta cooking water to loosen it for coating the pasta.
I was inspired to make this pasta dish after reading Under the Knife by Tess Gerritsen....
Dr. Kate Chesne is administering anesthesia during a routine surgery on a coworker and friend when, suddenly, something goes terribly wrong, and she goes into cardiac arrest. Dr. Chesne is sure that she did nothing wrong, but that doesn't stop the lawsuit and the fear of losing her career, which she has worked so hard to achieve.
Enter David Ransom, an attorney representing the deceased patient, who has a personal vendetta against physicians. Ransom ignores Chesne's insistence that she was not responsible for her co-worker's death until another murder occurs in the medical community, and it becomes apparent that Chesne's life is in danger.
Ransom takes Chesne to his home, where they believe she will be safe. He tells her that he is not much of a chef, but that his housekeeper feels sorry for him and always has pasta sauce in the refrigerator.
This delicious sauce is so easy that Ransom could handle it without his housekeeper.
Our friends Rob and Linda are visiting from Arizona. Last night we went out for dinner and then to the local theater to see Sylvia. It was a great time.
Today, they are attending the Renaissance Festival with their daughter and a group of friends who, traditionally, have dressed up and gone each year until they moved. We have gone with them a couple of times in the past, but decided to stay home this year and allow them time with others. We will enjoy dinner with them when they get home.
Tomorrow I am tossing some Cheese Tortellini into this delicious Butter-Roasted Tomato Sauce that I am sharing today.
Monday, I am leaving on an impromptu camping trip at the Port Huron KOA. Our Little Miss M was under the weather and unable to join us when we went to Frankenmuth a couple of weeks ago, so I want to spend time with her before school begins.
Little Miss M's daddy is home on Monday. He will join us for dinner at the campground, as will Aunt Amy and Uncle Doug. On Friday, we are going to my niece's for an impromptu Dubrul gathering, planned when we were together for a Bridal Shower earlier in the month.
Here is the Weekly Menu as summer quickly draws to a close.....
Saturday
Ahi Tunatini
Fajitas (using leftover Kabobs from Thursday)
Sunday
Cheese Tortellini in Butter Roasted Tomato Sauce
Monday-Family Dinner at Campground
Beer and Garlic Grilled Chicken
Assorted Deli Salads
S'mores around the Campfire
Tuesday-Camping
Pie Iron Pizza
Wednesday
Mine Bouille (Mauritian Noodles)
Thursday-Date Night
Out for Dinner and Dancing
Friday-Dubrul Gathering
Charcuterie Board and Wine
Sauces, Tomato, Garlic, Butter
Yield: 4 servings
Butter-Roasted Tomato Sauce
This pasta sauce is ready in less than an hour, but it tastes as though it has simmered all day long. This sauce can be prepared and kept in the refrigerator for up to 4 days. Simply rewarm it and toss in a little of the pasta cooking water to loosen it for coating the pasta.
Prep time: 3 MinCook time: 50 MinTotal time: 53 Min
Ingredients
- 6 cloves garlic, peeled and smashed
- 1/2 stick butter, cut into cubes
- 1 can (28 oz) San Marzano, whole, peeled tomatoes
- 2 t. anchovy paste
- pinch of crushed red pepper
- salt and pepper, to taste
Instructions
- Place the tomatoes and juices into a 9x13" baking pan. Crush lightly with your hands or a fork.
- Season with salt and pepper. Add the crushed red pepper, garlic cloves, and anchovy paste and mix to combine.
- Sprinkle with the butter pieces and place into a preheated 425* oven for 30 minutes, stir and continue to roast for another 20 minutes.
- Remove from oven and use immediately with the pasta of your choice, thinning the sauce with some of the pasta cooking water to reach a consistency loose enough to coat the pasta.
- Alternately, allow to cool to room temperature before refrigerating for up to 4 days.
Notes
Adapted from a recipe found at Bon Appetit
Nutrition Facts
Calories
132Fat (grams)
12 gSat. Fat (grams)
7 gCarbs (grams)
6 gFiber (grams)
1 gNet carbs
4 gSugar (grams)
2 gProtein (grams)
2 gSodium (milligrams)
397 mgCholesterol (grams)
33 mg
Property of A Day in the Life on the Farm
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