Roasted Tomato Pasta Recipe
This roasted tomato pasta recipe is made with blistered tomatoes in the oven with olive oil and garlic. Cooked penne is tossed in the tomato mixture and finished with basil and parm cheese.
Servings: 4 servings
Ingredients
- 2 pints cherry tomatoes
- 6 garlic cloves
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 8 ounces penne pasta
- ¼ cup fresh basil finely chopped
- Freshly grated parmesan cheese for serving
Instructions
- Preheat oven to 400°F. Place the cherry tomatoes and garlic in an oven-safe baking dish. Pour the olive oil on top, and season with salt, pepper and thyme. Toss until well combined.
- Roast in the preheated oven until the cherry tomatoes burst and become fragrant, about 30 minutes.
- While the tomatoes are roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid.
- When the tomatoes are cooked, transfer the cooked pasta to the baking dish along with ¼ of the reserved cooking liquid and toss to combine. Add more cooking liquid if desired.
- Garnish with basil and serve with freshly grated parmesan cheese, if desired.
Notes
Tip: Use high-quality olive oil for the best flavor.
Storage: This pasta is best enjoyed fresh, but will keep in the fridge in an air-tight container for up to four days. Reheat on the stove over low heat until warmed through. You may need to add a splash of water or chicken broth to loosen the sauce.
Nutrition
Calories: 380kcal | Carbohydrates: 54g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 612mg | Potassium: 669mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1243IU | Vitamin C: 56mg | Calcium: 53mg | Iron: 3mg
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