Roasted Tomato Pasta

What you will need
4 cups cherry or grape tomatoes
1 clove garlic finely minced
½ tsp kosher salt
1/8 tsp freshly ground black pepper
¼ tsp crushed red pepper
1 box good quality dried like spaghetti, linguini or vermicelli
1 cup crumbled Ricotta Salata cheese (you could also use feta)
3/4 cup thinly sliced basil leaves
3 TBS Patricia & Paul Black Truffle Oil

Preparation

Preheat the oven to 425 degrees and bring a large pot of salted water to boil. In a large bowl toss tomatoes, 2 TBS Olive Oil, garlic and salt and pepper. Place tomato mixture in a large oven proof sauté pan. Roast the cherry tomatoes for 10 – 15 minutes, or until they just start to burst. About 5 minutes before the tomatoes are done plunge the pasta into the boiling water and cook until just al dente based on package directions reserving a cup of the pasta water. Remove tomatoes from the oven and place pan on stove top add ¼ tsp crushed red pepper and stir to combine. Toss cooked pasta in the pan with tomato mixture adding about ½ cup of the pasta water. If mixture is too dry add a bit more cooking water if it is too soupy simmer on the stove top for a minute and remove from heat. Add crumbled cheese and basil and toss again. Drizzle with remaining Olive Oil and serve.

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