Monday, August 13, 2012

Roasted Tomato Pasta Recipe


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Roasted Tomato Pasta a perfect use for the over abundance of cherry tomatoes growing in the yard this time of year and a fresh light spin for a Meatless Monday night dinner.  The easy light fresh sauce combined with the pop in your mouth roasted tomatoes creates a wonderful easy one pan dinner. We enjoyed this with a nice glass of organic Pinot Grigio and homemade Easy Chessy Garlic and Herb Bread  Sticks


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Toss cherry tomatoes with olive oil and sea salt.
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 Toss tomatoes to coat.. Try to ignore my freaky veiny hand and concentrate on the tomatoes.  Roast tomatoes in a 450 degree oven for 18-20 minutes until tomatoes start to burst and brown.
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Chop 1/2 a whole onion and  8 cloves garlic.
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Saute onions, garlic, oregano, thyme and rosemary in the butter and olive oil. When onion is softened add white wine and simmer for about 3 minutes to reduce. Add pasta water.
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Add pasta, roasted tomatoes, fresh ground pepper and fresh basil. Toss until fully combined. Garnish with fresh parmesan cheese.

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Roasted Tomato Pasta

Recipe by Serena Bakes Simply From Scratch
Roasted-Tomato-Pasta-Recipe.jpg

Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Ingredients
  • 2 pounds Cherry Tomatoes
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Sea Salt
  • 1 tablespoon Butter
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 whole Onion, Diced
  • 8 cloves Garlic, Minced
  • 1 teaspoon Oregano, Dried
  • 1/4 teaspoon Thyme, Dried
  • 1 tablespoon Fresh Rosemary, Minced
  • 1/3 cup White Wine
  • 1 pound Dried Spaghetti
  • 1 cup Reserved Pasta Cooking Water
  • 1 teaspoon Fresh Ground Black Pepper
  • 1 cup Fresh Basil, Chiffonade
  • 1 cup Fresh Parmesan Cheese, For Garnish
Cooking Directions
  1. For Roasted Tomatoes: Combined tomatoes, 1 tablespoon extra virgin olive oil and sea salt. Toss to coat and bake in a 450 degree over for 18-20 minutes until tomatoes pop and start to brown. Set aside.
  2. For Pasta: Salt pasta water and cook according to directions removing 1 minute prior to al dente.
  3. To assemble: In a large skillet add 2 tablespoon extra virgin olive oil and butter. Heat over medium high heat for about 1 minute until hot. Add onion, garlic, oregano, thyme and rosemary. Saute for about 5 minutes or until onion is softened and garlic is fragrant. Add white wine and simmer for about 3 minutes to reduce. Add 3/4 cup reserved pasta water, cooked pasta, roasted tomatoes, fresh ground pepper and basil. Add additional pasta water as needed to make sauce.
  4. Toss to combined and cook for about 2 minutes. Garnish with fresh parmesan cheese.

11 comments:

  1. Looks delicious, thanks for sharing!

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  2. Looks fantastic, I'm pinning it for future reference. I've been following your emails and GFC for a while. Check out my blog www.callmepmc.com if you have time, consider following back if you like it. thanks!

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  3. Serena, These pasta is awesome, love that bursting tomato. Can you link this to past event in my blog. I appreciate that.Favorite recipes event: Pasta or Noodle dishes

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  4. This looks wonderful! I love roasted tomatoes!

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  5. Oh, wow! This is a most colorful and appetizing dish! I know it tastes delicious with all of those flavors happening in there! Beautiful!

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  6. This is a perfect recipe for all the colourful baby tomatoes I have growing in my garden. Thanks for sharing!

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  7. I love how simple and nutritious this recipe is! I could make this any night of the week and fill the bellies of all the hungry men in my household! Love it!

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  8. Very nice recipe. Looking so colorful and testy
    Cardiac Surgery India

    ReplyDelete
  9. I like this recipe very much as it is colorful and looking so good…also very easy to make. Will try this soon.
    Best Hospital India

    ReplyDelete

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