Fresh Pasta with Roasted Tomatoes

by Shawnda on May 5, 2010

in Pasta, Rice, and Grains

Fresh Pasta with Roasted Tomatoes

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.

Fresh Pasta with Roasted Tomatoes

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 450.
  2. Drizzle tomatoes on a baking sheet with 2 Tbsp olive oil and season with salt and pepper.
  3. Roast for 20-25 minutes, until the bottoms are dark brown.
  4. Cook pasta in boiling, salted water for 5-6 minutes.
  5. Reserve 1/2 cup pasta water.
  6. Drain and set aside.
  7. Heat remaining olive oil in the pasta pot.
  8. Add garlic and crushed red pepper, stirring and cooking for 1 minute.
  9. Add tomato sauce, tomatoes, and red wine and bring to boil.
  10. Simmer for two minutes.
  11. Add pasta and toss, cooking to heat through.
  12. Salt and pepper to taste.
  13. Let sit for 5 minutes and then toss again.
  14. Sprinkle cheese and basil over the pasta and serve.

Notes

Yields: 4-6 servings

Adapted from Better Homes and Gardens: Italian

Estimated time: 45 minutes

{ 9 comments… read them below or add one }

1 Joanne May 5, 2010 at 11:16 am

I’m so excited to see what you do with so many homegrown tomatoes! They are bound to be delicious. As is this pasta sauce. Roasting tomatoes brings out this intense flavor..unlike any other.

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2 vanillasugar May 5, 2010 at 5:19 pm

wow. that is one stunning photo. i LOVE big, thick pasta noodles. we have to go all the way into north end in boston to get them that way. i know i should do it at home, but….
remember those giant 1/4 lb. cookies i made? i’ve made double choco ones topped with ganache. don’t come over & look at them if you’re hungry….i warned you…lol

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3 Lisa @ The Cooking Bride May 6, 2010 at 2:48 pm

OH YUM! I got ambitious on the tomatoes this year too. I’m hoping to be waist deep – I can’t wait! And if I am I will be making this meal.

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4 cheffresco May 6, 2010 at 8:38 pm

Mmm this looks so good! I am so jealous of your plentiful supply of fresh veggies! If you run out of dishes to us them in, send them our way! :)

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5 Georgia @ The Comfort of Cooking May 7, 2010 at 7:33 pm

Hi Shawnda! I just stumbled across your blog yesterday and have to say that you have some of the most vibrant photos and inspiring recipes I’ve ever come across! Your fresh pasta post has motivated me to try it out some time… As an Italian girl, I think it’s a right of passage, haha! Looking forward to frequent visits around here. Keep up the good cookin’!

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6 Colleen May 9, 2010 at 12:35 pm

this sounds simple and delicious. I love slow-roasted tomatoes, but have never used them for anything but crostini. I’m definitely going to give this a try. at what point do you add the roasted tomatoes to the pasta? I don’t think it says in the directions. thanks!

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7 Tasha May 10, 2010 at 9:01 am

Tomato sandwiches are one of my favorite ways to eat tomatoes too, but roasted as a simple pasta topping is a pretty fabulous way too!

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8 ashley May 11, 2010 at 9:53 am

i love love love roasted tomatoes. you try roasted tomato salsa with some of those tomatoes :-)

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9 Peggy May 12, 2010 at 5:18 am

I’m jealous! My tomato plants are somewhat stunted this year, I’m not sure what the explanation is, but it looks like everything else is growing just fine! Great dish!

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