This is a whole new way of thinking about pasta sauce. The result is stellar, but the work involved is far easier than you might expect. It’s really just you and a good heavy roasting pan.Â
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Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional) with a large heavy-based roasting pan on a middle shelf. Toss onion, garlic and oil in a bowl, then scatter on pan. Bake for 10 minutes, until just blackening on the edges.
Add tomato, season and mix well. Bake for 5 minutes. Stir in zest, juice, sugar and feta. Bake for 5 more minutes. Remove from oven. Add herbs.
Meanwhile, cook bucatini in a large saucepan of rapidly boiling salted water until al dente. Drain well and toss with half of the pecorino. Toss in sauce and top with remaining pecorino. Serve.
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