Roasted Tomato Pasta

1 Mar

When I originally conceptualized this dish, I was thinking about making a pea shoot and pea puree to go along with it.  Which – don’t get me wrong – would have probably been pretty darn good.  But sometimes the easy way out is just as satisfying, delicious, and hearty as the more complex route.

I certainly think that was the case here.  These roasted tomatoes were incredibly sweet, balanced with the slight sharpness of the dubliner cheese and fruity brightness of the extra virgin olive oil.  The garlic and basil added a nice depth of herbaceous flavor.  Other than roasting the tomatoes (which could easily be done ahead of time), this dish came together in about 15 minutes, including boiling the water for the pasta.  It was immensely satisfying and flavorful, especially in comparison to the very, very little work that went into it.

Roasted Tomato Pasta 

2 1/2 cups dried casarecci pasta, cooked according to package instructions (or pasta shape of choice)

3 cups grape tomatoes, rinsed and halved lengthwise

1/4 cup plus 2 tbs. extra virgin olive oil, divided

2-3 cloves garlic, minced

2-3 tsp. basil leaves, minced

1/2 cup dubliner cheese, finely shredded

Kosher salt and freshly cracked black pepper

Preheat oven to 350°.

Toss tomatoes with 2 tbs. of olive oil and season generously with salt and pepper on a tinfoil lined baking sheet.  Place in oven and roast 30 minutes until tomatoes are caramelized and cooked through.  Set aside.

Add remaining olive oil to a large sauté pan and heat over medium-high heat.  Add garlic and basil and cook 1 minute until fragrant.  Add tomatoes (including as much olive oil off the baking sheet as you can get), pasta, and cheese.  Toss to coat.  Taste for seasonings and adjust as necessary.  Serve immediately.

One Response to “Roasted Tomato Pasta”


  1. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog -

    […] Roasted Tomato Pasta […]

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