Thursday, April 16, 2009

Roasted Cherry Tomato Pasta



This is the easiest and most delicious weeknight pasta dish.
I usually make this in the summer, but had some cherry tomatoes lying around, so figured why not?

I posted this recipe last July and showed the inside of my filthy oven from all the roasting that I do!
Thank goodness for self cleaning ovens!

Once you make this, you will be addicted and make this recipe forever.

Roasted Cherry Tomato Pasta (serves 4)

2 bags of cherry tomatoes (not grape tomatoes) in net bag, on the vine
good olive oil
balsamic vinegar
kosher salt
1/4 cup fresh basil leaves, chopped
1/2 cup kalamata olives, chopped
3/4 of a box of dried penne pasta

In a roasting pan, lay your cherry tomatoes and douse them with olive oil and balsamic vinegar. I eyeball this, so can't tell you exact measurements. Maybe 1/8 cup of olive oil, and about 4 tbsp balsamic vinegar.
Sprinkle kosher salt all over the tomatoes.



Roast them in a 475 degree oven for about 15-20 minutes, until tomatoes are blistering.

While your tomatoes are roasting, get your pasta (penne or farfalle are a good choice) going. Boil as per directions.

When pasta is done cooking, drain in a colander.

Remove your roasting pan from the oven and mix your cooked pasta in the tomato mixture until combined. Will be nice and saucy. Add your basil and olives and mix well.



If you find that there is not enough sauce and it looks dry, just add some more olive oil to the mixture.
Serve immediately!



25 comments:

doggybloggy said...

hello.....are you having some kind of renaissance over there or what? great dishes - great photos!

Ciao Chow Linda said...

Renaissance implies a rebirth. This girl never died. She's been a hit from the start!

Bergamot said...

I love cherry tomatoes and penne too so this combination is fantastic

kat said...

Yum, my kind of pasta dish!

Proud Italian Cook said...

I think the stars are aligning between NJ and Chicago! I just made roasted tomato sauce with bucatini and shrimp! love that flavor. Yours looks delish!!

Culinary Cory said...

I love roasting cherry tomatoes like that. It's so easy and the flavors become so intense.

Maris said...

This looks so good, I love pasta.

What is the difference between cherry and grape tomatoes? I've always used them somewhat interchangeably.

PS: 1/8 cup = 4 Tbsp :o)

Dana said...

Looks delicious! We never get good tomatoes here, so I always buy the small guys - even in summer. My super fancy oven does not have a self-cleaning option which annoys me to no end. Fortunately, I have a good fan!

burpandslurp said...

wow, this is the first time I've heard of roasting cherry tomatoes, and I can just imagine how sweet and delightful these will be! what a great idea!

LaDue & Crew said...

How crazy- before I read this I just put my tomatoes next to the oven to roast (they weren't as fresh as I wanted, didn't want to waste) but I had no idea what to do with them after! This is now going to be hubbies lunch- thanks, Stace!

Johnny Tomatoes said...

Missed this one the first time around in the summer... saw Marie borrowed your recipe for antipasta salad and stopped over; looks good- reminds me of some of the lighter summer dishes I have made. Looks like I'll be a regular around here

Johnny T

Colloquial Cook said...

I love the pouring of the pasta in the roasting dish. Sounds a lot easier than pouring the content of the roasting dish in the pan and then scraping the bottom haphazardously (is that even a word?)and projecting sauce in every corner of the room (ie my secret method).

lisaiscooking said...

Roasted cherry tomatoes are the best. I like to throw some garlic cloves in with them too. This looks fantastic with the olives and herbs!

Bob said...

Mmmm, quick and easy pasta. I've never had roasted cherry tomatoes, they sound good. I'll have to try them out.

The Short (dis)Order Cook said...

Roasted cherry tomatoes are the perfect solutin to bad winter tomatoes. They are wonderful on pasta.

I'm sorry I hadn't commented earlier, but I loooooove your terrine - pan and all - particularly with all that BACON!

Maris said...

I'm an idiot, Stacey. 2 Tbsp is 1/8 cup. Don't listen to me. I can't add :)

Culinary Wannabe said...

You must live in a big airy house - I tired to to use my self clean feature on the oven and filled the apartment with so much smoke that my husband made me vacate!

A Feast for the Eyes said...

I make a pasta similar to this, except you added balsamic. Clever! I can see how addicting this could be. I love cherry (and grape) tomatoes...roasted, they are spectacular.

Maria said...

Roasted tomatoes add so much flavor. Love them! Great pasta dish!

noble pig said...

Roasting the tomatoes is always the way to go. Just beautiful.

Lisa said...

This is so funny...now I made something similar to yours last week. I used tortellini and left out the olives but added fresh moz. I am doing a post on Blue Smoke next week. I sent you an email but not sure if you recieved it as my email has been acting up:)

Patsyk said...

I fell in love with roasted grape tomatoes last week, I'm sure cherry tomatoes are equally wonderful! I just knew they'd be great in a pasta dish!

Jennifer said...

My kids love tomaotes and olives AND pasta of course. I will make with a whole grain blend-thanks!

Eva said...

I just made this the other night and it was ALL GONE - no leftovers! And you know what? My husband is not crazy about tomatoes. Suppposedly! Thanks for this great recipe.

freefun0616 said...
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