Prep 15m Cook 1h 30m Additional - Ready In 1h 45m
Servings 6 servings Calories 400.5

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.

Recipe Ingredients

  • ¼ cup olive oil
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
  • ½ onion, sliced
  • 6 cloves garlic, crushed
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons chopped fresh oregano
  • 2 cups cold water
  • 1 teaspoon chopped fresh oregano
  • salt and ground black pepper to taste
  • 1 (16 ounce) package ditalini pasta
  • 2 tablespoons fresh goat cheese, crumbled

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 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. 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. 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. 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. 6 Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts

  • Calories 400.5
  • Carbohydrate 64 g
  • Cholesterol 1.9 mg
  • Fat 11.1 g
  • Fiber 4.1 g
  • Protein 11.7 g
  • Saturated Fat 2 g
  • Sodium 207.3 mg
  • Sugar 6 g


  1. 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 time with dried oregano still awesome.the second time with all fresh herbs even more better! Thank you Chef - Read more ...
  2. Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil.
  3. 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 with generous olive oil of course)! Baked for 1hr 10 min then left it in the oven - Read more ...
  4. Simple but very good. What more can I say? Delicious.
  5. 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 I thought, why would Chef John lie? He wouldn't!! I quadrupled the recipe for a large office lunch, with a few cups - Read more ...
  6. 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 pasta was even touched. Needless to say everyone loved it
  7. Too much oregano for my taste and no Basil??
  8. 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 I say. . . YUM!!!
  9. 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 heaven. Aside from using fresh tomatoes, we followed the recipe to the letter and will continue to do just that since there - Read more ...
  10. Made this tonight with fresh tomatoes, just added some extra garlic, and fresh basil and oregano. Great! We'll be making this again

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