Quick + Easy Roasted Tomato Pasta
If you’re dreaming of the days where you could go into your backyard and pick a couple of tomatoes off of the vine to cook with, this recipe is for you. All of these ingredients can be found at your local grocery store or market and the fresh tastes will take you to a more simple time.
Roasted Tomato Pasta
This quick and simple sauce places an emphasis on the tomatoes and the cracked black pepper to create an easy dish that is packed full of flavor. It's beginner-friendly and by omitting the specific amount of ingredients, you can curate it to make it exactly how you like.
Ingredients
- 1-2 packages cherry tomatoes
- olive oil
- salt
- cracked black pepper normal black pepper is fine if you don't have that
- 5 cloves garlic minced
- basil chopped
- parsley chopped
- 1 lb. pasta noodles sub gluten-free noodles for gluten-free!
Instructions
- Preheat your oven to 400° F.
- Lay your cherry tomatoes in a flat layer on a baking sheet.
- Drizzle with olive oil and add the salt, cracked black pepper, and garlic. Stir to make sure the tomatoes are coated in the mixture.
- Bake for about 30 minutes, or until the tomatoes start to blister and pop open.
- While the tomatoes are baking, cook your pasta noodles.
- Once done, place your pasta noodles in a large pasta bowl. Drizzle liberally with olive oil and season with salt and pepper.
- Once the tomatoes are done, take them out of the oven and let the pan cool.
- Pour everything from the baking pan, the tomatoes and juices and all, into the pasta bowl. Use a pasta fork or spoon to carefully stir the sauce into the noodles.
- Season with salt and pepper again.
- Add the chopped basil and parsley. Mix in.
- Serve by topping with more basil or on its own!
