Life is a combination of magic & pasta.-Federico Fellini
Hi friends! I know, I’ve been MIA for a while but I decided to take July off this year to enjoy our vacation to Hawaii, LOTS of cookie decorating & spending time with friends and family. We went to Maui, Hawaii mid July
Now that we are back in business, I figured we should start with a delicious transitional summer/fall pasta recipe that I have been eating like crazy lately.
Let me introduce you to this beautiful vegetarian dish: Mini Heirloom Roasted Tomato Pasta! It is light, filled with flavor & the perfect dish you will still crave even on a hot summer/fall night!
How to make this incredibly simple Roasted Tomato Pasta:
To begin, preheat your oven to 350 degrees.
Next, grab a small baking sheet and add your mini heirloom tomatoes. Then drizzle on 1 tbsp olive oil, salt & pepper.
While you are waiting for your oven to pre-heat, bring a pot of salted water to a boil. Add in your pasta & cook until al dente.
When your oven is ready, add the baking sheet and cook your tomatoes for 25 minutes until they begin to burst.
While your pasta & tomatoes are cooking, heat a frying pan over medium heat. Add 8 cloves of garlic & 2-3 tbsp of olive oil. Allow your garlic to sauté until they become fragrant.
When your pasta is ready, reserve 1 cup of pasta water & set to the side.
Remove your tomatoes from the oven & add your roasted tomatoes to the frying pan. Next, add your reserved water to the pan and allow all of your ingredients to cook together for 2-3 minutes.
Drain your pasta & add it to the pan. Allow everything to cook together over medium-low heat until pasta is coated in your “sauce”.
Roll your basil up tightly and cut into long thin strips. Add basil to pasta, mix everything around until all ingredients are coated. Serve & enjoy!
For a little spice, sprinkle on red pepper flakes!
This Roasted Tomato Pasta dish really is the perfect end of summer/early fall dish because it is filled with delicious garlic & burst tomato flavors that will have you craving more with every bite!
- 1 lb tomato, mini heirloom
- 1 lb pasta
- 1 cup pasta water, reserved
- 8 cloves garlic, minced
- 4 tbsp olive oil, extra virgin
- 2 tsp salt
- 1/2 tsp pepper
- fresh basil, to garnish
- red pepper flakes, optional
Preheat oven to 350 degrees.
Place mini heirloom tomatoes onto non-stick baking sheet. Add 1 tbsp olive oil over top the tomatoes & sprinkle on salt/pepper.
When oven is ready, add baking sheet into the oven and roast tomatoes for 25 minutes until they begin to burst open.
Heat pot with salted (1 tsp) water and bring to a boil.
When water is boiling, add pasta & cook until al dente.
While pasta is cooking & tomatoes are roasting, add 8 cloves of garlic into a non-stick frying pan. Add 2-3 tbsp olive oil and heat garlic over medium heat until they become fragrant.
When pasta is ready, reserve 1 cup of pasta water and set aside.
Remove tomatoes from the oven and add to the frying pan with the garlic. Add pasta water and allow all ingredients to mix together for 2-3 minutes.
Drain pasta & add to frying pan.
Mix all ingredients together & top with finely sliced basil. Serve & enjoy!