wine night: roasted tomato pasta

Happy Wine Night!
Here's an easy one that you can quickly whip up tonight for a fresh and comforting supper.

I love love love the taste of roasted tomatoes - the sweetness intensifies and the skins burst a little and they are just perfect little bites of freshness.
Which is probably why I love this pasta.

As Don Draper would say, "Make it simple, yet significant".
And that's exactly what it is.
Angel hair pasta with roasted tomatoes poured on top with some basil, lemon juice butter, and parm.
As Ina would say, "How easy is that?!"

Make this for your Wine Night tonight!
Roasted Tomato Pasta
Adapted from Ina Garten
Serves:  6

  • 4 pints cherry tomatoes, halved
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper
  • 1 lb. angel hair pasta
  • Bunch of basil leaves (I think I used ~10 large leaves), chiffonade
  • 1 teaspoon crushed red pepper flakes (use less if you like less spice)
  • 1 T. unsalted butter
  • Juice of half a lemon
  • 3/4 freshly grated Parmesan cheese

  1. Preheat oven to 400 degrees F.
  2. Place halved cherry tomatoes on a sheet pan and drizzle with the olive oil and salt and pepper. Toss with your hands to coat.
  3. Roast tomatoes for 15 - 20 minutes until skins burst.
  4. While tomatoes roast, cook your pasta in a large pot of salted to al dente.  Mine only needed 7 minutes to cook.
  5. Drain pasta and reserve 1/4 cup pasta water (you might not need all of this, if any).  Put pasta in a large serving bowl. 
  6. Add roasted tomatoes to bowl with pasta.  Be sure to scrape all that good flavorful olive oil in too.
  7. Add basil, red pepper flakes, butter, lemon juice and 1/2 cup of Parmesan.
  8. Using salad tongs, toss together until thoroughly combined and butter has melted.  If the pasta seems too dry, add a tablespoon of the pasta water at a time.  The heat from the pasta and tomatoes will melt the butter and wilt the basil and you end up with a light sauce.
  9. Sprinkle with remaining 1/4 cup of Parmesan and serve immediately.

Nutrition: (per serving)
  • Calories:  479
  • Carbs:  79
  • Fat:  13
  • Protein:  19


{photos by me}
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