Roasted Cherry Tomato Pasta
Fresh cherry tomatoes, garlic, olive oil, and seasonings are all roasted until deliciously tender and slightly charred. The mixture is tossed with pasta for a simple and incredibly flavorful meal in just minutes. Don’t let the simplicity of this recipe fool you, it’s not a super saucy heavy dish but the juices of the tomatoes create the most beautiful delicate sauce for this dish, reminiscent of the meals I ate in Italy.
Ingredients
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6 cups cherry tomatoes halved
4 cloves garlic minced
3 tablespoons Coronado Taste of Oil Garlic Olive Oil
2 tablespoons balsamic vinegar
½ teaspoon dried basil
½ teaspoon oregano
salt and freshly ground pepper to taste
1 pound refrigerated pasta or use boxed if you prefer
GARNISH -
¼ cup sliced fresh basil
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⅓ cup Parmesan cheese
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Directions:
Preheat oven to 425°F.
Gently toss all ingredients (except the pasta).
Place on a foil-lined pan and roast at 425°F for 15 minutes or until softened. Broil 1-2 minutes to add a little bit of char/color once softened.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and place in a large bowl.
Add tomatoes (and any pan juices) to the pasta and toss to combine.
Serve and garnish with fresh herbs and Parmesan cheese.
Recipe first featured here.
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