We were… ambitious with our vegetable garden plans this year. In just a few weeks, we are going to be waist deep in tomatoes and peppers. We will no doubt end up with more tomatoes than plans but I expect that we’ll get to eat plenty of fresh salsa, salads, and pasta dishes. Oh, and my favorite – thick-slice tomato sandwiches on crusty bread.
Roasting tomatoes brings out their yummy, almost-summer flavor. Throw those in with a batch of fresh pasta and your favorite red wine, and you’ve got a great dinner to eat on the patio.
Fresh Pasta with Roasted Tomatoes
- 8 roma tomatoes, quartered and seeded
- 4 Tbsp olive oil, divided
- Salt and fresh ground black pepper
- 1 recipe fresh pasta, cut into wide strips (or 1lb dried pasta like pappardelle)
- 1 clove garlic, minced
- 1/2 tsp crushed red pepper
- 1 glug of red wine (2-3 Tbsp, whatever you’re having for dinner)
- 8 oz can tomato sauce
- 1/4 cup grated Parmesan
- 3 Tbsp basil chiffonade
- Preheat oven to 450.
- Drizzle tomatoes on a baking sheet with 2 Tbsp olive oil and season with salt and pepper.
- Roast for 20-25 minutes, until the bottoms are dark brown.
- Cook pasta in boiling, salted water for 5-6 minutes.
- Reserve 1/2 cup pasta water.
- Drain and set aside.
- Heat remaining olive oil in the pasta pot.
- Add garlic and crushed red pepper, stirring and cooking for 1 minute.
- Add tomato sauce, tomatoes, and red wine and bring to boil.
- Simmer for two minutes.
- Add pasta and toss, cooking to heat through.
- Salt and pepper to taste.
- Let sit for 5 minutes and then toss again.
- Sprinkle cheese and basil over the pasta and serve.
Yields: 4-6 servings
Estimated time: 45 minutes