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.

Print

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