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
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.
What is the difference between cherry and grape tomatoes? I've always used them somewhat interchangeably.
PS: 1/8 cup = 4 Tbsp :o)
I'm sorry I hadn't commented earlier, but I loooooove your terrine - pan and all - particularly with all that BACON!