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
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.
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
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.
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! 🙂
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’!
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!
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!
i love love love roasted tomatoes. you try roasted tomato salsa with some of those tomatoes 🙂
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!