23 minutes ago
Thursday, August 18, 2011
I know you've seen this here before, but it never gets old.
I make this pasta dish almost once a week when my cherry tomato plants are bursting.
It is our favorite way to use them up and this is so delicious that I hate when summer ends and this pasta dish is retired for the season.
Sometimes I add tuna for some protein, but it's up to you.
You can make this in one pan and bring it to the table. Watch it disappear.
Best Summer Pasta with Roasted Cherry Tomatoes:
large amount of cherry tomatoes, any color, to fit in a 9 x 13 roasting pan
3 tbsp balsamic vinegar
1/2 cup of fresh basil leaves, sliced in chiffonade
1/2 cup of kalamata olives, halved
1 cup of baby arugula leaves
1 jar of Italian tuna packed in oil, drained (optional)
1/2 lb. of pasta (penne or farfalle)
In a metal roasting pan, lay out your cherry tomatoes and pour olive oil over liberally (about 1/8 cup).
Sprinkle generously with kosher salt and the 3 tablespoons of balsamic vinegar.
Roast in a 400F oven for about 20 minutes until tomatoes are blistering.
While the tomatoes are roasting, cook your pasta.
When pasta is ready, drain and add to the roasting pan with the tomatoes.
Add the fresh basil, olives and arugula (& tuna if using). Mix with a big spoon and serve in shallow bowls.
Serve hot or at room temperature.