Roasted Tomato Pasta
This simple pasta dish is perfect for summer. Using produce that's in season, this roasted and blended sauce with pasta makes the oven do all the work. Tomatoes, garlic, and shallot are combined to make a dish packed with flavor. Topped with creamy burrata and basil, this is a great garden-fed weeknight dish!
Servings 6 servings
Calories 400kcal
Ingredients
- 1 ½ lb cherry tomatoes
- 5 cloves garlic peeled
- 3 medium shallots sliced in half
- 1 small chili hot pepper (or ¼ tsp red pepper flakes)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tbsp unsalted butter
- ¾ cup pasta water
- 1 lb penne pasta
- 1 8 oz ball burrata cheese
- 10 leaves basil
Instructions
- Preheat the oven to 375°F.
- Place the washed and dried tomatoes on a large baking sheet. Add the garlic cloves, whole shallots, chili pepper (if using), rosemary, and thyme. Drizzle with the olive oil, making sure to coat everything. Sprinkle with the kosher salt and place in the preheated oven. Roast until the tomatoes and shallot are burst, turning brown and softened, 20-25 minutes.
- During the last few minutes of the tomatoes roasting, make the pasta according to the instructions for al dente. Drain the pasta, reserving ¾ cup of the pasta water, and set it aside while finishing the sauce.
- Remove the tomatoes from the oven. Discard the rosemary and thyme sprigs. Pour the remaining contents of the baking pan into the stockpot used to cook the pasta. Add the butter. Using an immersion blender, purée the mixture into a sauce. The sauce can also be made in a canister blender. If the sauce seems too thick, add ¼ to ½ cup of pasta water to thin it out to the desired consistency.
- Place the pasta sauce over low heat and pour the prepared pasta into the sauce to warm everything through, 2-3 minutes.
- To serve the pasta, pour the pasta onto a large platter. Place the burrata cheese in the middle. Tear the fresh basil on top of the pasta. While serving, break the cheese with the serving spoon and mix it with the pasta.
Notes
- Customize the level of spice to fit your taste. Add in additional peppers or red pepper flakes to give it more of a kick, or leave it out entirely to reduce the heat. You can also remove the seeds and pith of any pepper to reduce the heat level.
- For ease, keep the skin on the shallots while they roast in the oven. Leaving the skins on will add color and a deeper flavor. Simply remove and discard the skin after they roast in the oven.
- Make sure to save some of the pasta water from cooking the pasta. Starch from the pasta stays in the water and helps the sauce bind to the noodles. It also works to create a better texture for the overall sauce.
Nutrition
Serving: 1serving | Calories: 400kcal
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