Pasta with Roasted Plum Tomatoes
The tomatoes yield a depth of flavor when roasted. Drizzling a very good quality extra-virgin olive oil over the top of fresh basil, salted pasta, and sweet roasted tomatoes is a plate of deliciousness.
Ingredients
- 1 recipe Roasted Plum Tomatoes, see below
- 1 pound noodle pasta, fettuccine, linguine, etc.
- 1 - 2 tablespoons excellent-quality extra-virgin olive oil
- 2 tablespoons fresh basil, chopped, optional
- Parmesan cheese, shredded, optional
Roasted Plum Tomatoes:
- 15 plum tomatoes, Roma, San Marzano, etc.
- 1 - 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 - 2 tablespoons excellent-quality extra-virgin olive oil
- 1 - 2 tablespoons fresh garlic, finely minced or pushed through a garlic press, optional
- 2 tablespoons fresh basil, finely chopped, optional
- 1 tablespoon fresh hot chile pepper, finely chopped, optional
Instructions
- Preheat oven to 350 degrees F. Cover a large cookie sheet with foil or parchment paper for easier clean up.
- Place the tomato halves or slices into a large bowl.
- Add salt, black pepper, oil, and any optional ingredients. (If you would like, just sprinkle any optional ingredients over a few tomatoes instead of blending with the whole batch.)
- Place your tomatoes on the cookie sheet, cut side up.
- If you have decided to add the optional ingredients, this is the time to sprinkle them. I chose to do this because I only wanted a few with the heat from a hot chile pepper.
- Place the pan in the preheated oven for 1 1/2 to 2 hours. Check for doneness. If you like how the tomatoes look, you can remove from the oven. If you’d like less moisture and a little more caramelizing in your tomatoes, place the pan back into the oven for another 30 minutes to an hour.
- Remove the tomatoes from the oven and use while still warm, or cool and store in refrigerator for 1 week.
- In the last 30 minutes of roasting the tomatoes, cook the pasta according to the package directions until al dente and drain. Be sure to salt your water; it adds flavor. Also, your pasta of choice will determine the cook time.
- Drain the pasta and toss with oil.
- To assemble: Place the warm, freshly cooked pasta to either a large serving bowl, or individual bowls. Top with roasted tomatoes, a drizzle of extra-virgin olive oil, fresh basil and cheese.
- Serve warm.
Notes
It would be okay to add oil to the pasta water in this recipe because there’s no concern about a sauce not sticking to the pasta. Normally, I would suggest you not add oil to your water, but in this case, it would be fine to add.
Nutrition Facts
Pasta with Roasted Plum Tomatoes
Amount per Serving
Calories
263.69
% Daily Value*
Fat
7.27
g
11
%
Saturated Fat
1.34
g
8
%
Polyunsaturated Fat
0.65
g
Monounsaturated Fat
3.93
g
Cholesterol
42.52
mg
14
%
Sodium
252.37
mg
11
%
Potassium
262.37
mg
7
%
Carbohydrates
34.47
g
11
%
Fiber
3.06
g
13
%
Sugar
2.91
g
3
%
Protein
7.79
g
16
%
Vitamin C
16.47
mg
20
%
Calcium
23.29
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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