Weeknight Spaghetti With Tomato Sauce

• 2 pounds mix of grape and Roma tomatoes, with the Roma tomatoes quartered
• 3 tablespoons ghee or butter
• 2 tablespoons olive oil
• 1.5 onions, peeled and halved
• 5 sprigs Basil
• Italian seasoning, to taste
• Salt and pepper, to taste
• crushed red pepper, to taste
• 1 pound whole wheat spaghetti

1. Preheat oven to 400 degrees
2. Line two baking sheets with parchment paper. Place the grape tomatoes in one, and the quartered Roma tomatoes in the other
3. Drizzle with olive oil, and season with salt, pepper, and Italian seasoning
4. Roast for 20-30 minutes (I found that the grape tomatoes were done in 20, while the Roma tomatoes needed more time)
5. Place the roasted tomatoes, their juices, the onions, garlic, ghee/butter, olive oil, salt, pepper, and crushed red pepper in a saucepot. Simmer the sauce, uncovered, for about 45 minutes
6. When the sauce is almost done, make the pasta. Boil salted water and cook the pasta about 1 minute shy of al dente.
7. Drain the pasta and toss with the sauce
8. Serve with basil, a drizzle of olive oil, and some grated cheese if you choose.

grape, ghee, olive oil, onions, basil, italian seasoning, salt, red pepper, whole wheat spaghetti

Taken from food52.com/recipes/81141-weeknight-spaghetti-with-tomato-sauce (may not work)