Cherry Tomato Pasta
Roasted Cherry Tomato Pasta
My roasted cherry tomato pasta sauce is made just like the way my Father used to make! Roasted to perfection with just the right amount of spices it is the perfect way to bring in the flavors of Spring.
When I go to my local green market I look for seasonal ingredients to create my Italian pasta recipes. Not only do I get to support my local farmers but I know that what I'm getting is grown the way nature intended. In the earth at the time of year they are best grown.
As I walked through the outdoor market I spied these beautiful and plump cherry tomatoes. Ahhh, I know the perfect spring time pasta recipe for those. Not to mention I found a new pasta shape, Scialatelli, to add my pasta shapes collection that went perfectly for this dish.
Cherry Tomato Pasta Ingredients:
- 1 lb Scialatelli Pasta Shape
- 2 lbs of cherry tomatoes
- cup of olive oil
- 2-3 tablespoons of balsamic vinegar. Use a thick consistency brand.
- 4 cloves of fresh garlic crushed
- teaspoon of crushed red peppers
- teaspoon of oregano
- 6-8 torn or chopped fresh basil leaves
- Course sea salt and pepper to taste
Cherry Tomato Pasta Ingredients:
The prep for this old world, traditional tomato sauce recipe is simple and takes very little time.
Begin by preheating the oven to 375 degrees.
In a large mixing bowl combine all the ingredients with the exception of the pasta of course. Mix them together until all the cherry tomatoes have been completely coated.
Spoon the cherry tomato mixture into a large roasting pan or baking dish and place it in your preheated oven. The cherry tomatoes will remain in the oven for 30 to 45 minutes. It's best not to stir or touch them when they are roasting so not to turn they softened and tender cherry tomatoes into a mashed up sauce.
About fifteen to twenty minutes prior before the cherry tomatoes are finished roasting, boil a large pot of salted water for your pasta and cook it al dente or to the tooth.
See how tender the cherry tomatoes have become and how the spices have blended and infused? This is how they should look when they are done.
Drain your pasta and set aside. I like to spoon in the juices of the roasted cherry tomato sauce first. Not disturbing the cherry tomatoes because I want to keep them whole for the pasta sauce. Toss the pasta with the cherry tomato juices.
When you are ready to serve, spoon the cherry tomatoes into your pasta and serve.
I love a little parmigiano with my cherry tomato pasta but it tastes amazing without it. You decide.
A must is a nice glass of red wine and a chunk of crusty Italian bread. Now...
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