Fresh Summer Roasted Tomato Pasta

plated pasta wideshot

Tomatoes are one of the most plentiful, seasonal fruits during the summer, and they come in all shapes and sizes! One of our favorite recipes this time of year is a slow-roasted tomato pasta. It’s well worth the wait to roast the tomatoes yourself, and it tastes terrific!

Fresh Summer Roasted Tomato Pasta Recipe:    Yields 6 servings

Ingredients:

3 pounds of seasonal & organic medium-sized tomatoes (we used farmer’s market Heirlooms)

1/4 cup of Barbara Extra Virgin Olive Oil (divided)

2 1/4 teaspoons of high quality sea salt

5 whole peeled garlic cloves

1/4 teaspoon of black pepper

1/4 teaspoon of crushed red pepper

16 ounces of uncooked linguine pasta

3/4 (3 ounces) shaved fresh Parmigiano-Reggiano cheese

3 tablespoons torn fresh basil

roasted tomato collage

pasta in pan collage

 

 

 

 

 

 

 

Directions:

  1. Preheat oven to 225°.
  2. Core and cut tomatoes into thick slices. Then, place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons of Barbara Extra Virgin Olive Oil, 3/4 teaspoon of salt, and black pepper. Bake for 2-3 hours until slightly browned and almost sun-dried in texture.
  3. Heat a large, cast-iron skillet over low heat. Add 2 tablespoons of Barbara Extra Virgin Olive Oil and garlic; cook for 10 minutes, and stir occasionally. Remove garlic, and chop. Combine garlic, tomatoes, and red pepper in pan.
  4. Cook pasta in boiling water with 1 1/2 teaspoons of salt until almost al dente or slightly undercooked. Drain pasta, reserving 3/4 cup of the cooking liquid. Increase heat to medium-high for tomato mixture and stir in reserved cooking liquid. Bring to a boil and reduce heat to simmer. Cook for 3 minutes. Add pasta and cook for 1 minute, while tossing to combine. Remove from heat; sprinkle with cheese and basil.

Twirl and pile up your plate with this seasonal pasta.

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