Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Roasted Tomato Sauce 3.3 (30) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 This is a quick and easy dinner if you have the tomatoes ready ahead of time. Ingredients 10 roasted tomato halves, roughly chopped ½ teaspoon sugar Coarse salt and ground pepper ½ cup extra-virgin olive oil 3 tablespoons capers (optional) 2 teaspoons fresh lemon juice ¾ pound spaghetti Handful fresh basil leaves, to taste Directions Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool. Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil. Print