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The California Table

California Cuisine with a Coastal Vibe

June 20, 2012 By Lisa Dearen 6 Comments

Roasted Tomato Pasta

One of the most exciting things about summer (besides being coerced by your beach-loving partner to wear the equivalent of your underwear in public) is tomatoes. And yes, I know what you’re thinking: really, another tomato pasta recipe? And roasted besides, in summer?!

But I’m giving you one precisely because you didn’t know you needed it. Here we roast the tomatoes. Yes, roast them. Of course I’m aware that it’s the height of summer, when you’re fanning yourself with adverts for Antarctica and wishing with all your might that someone – anyone! – would do you the courtesy of handing you an ice cold drink, preferably one that involves vodka.

So hang tight, my dear hot reader – if you’ve got a toaster oven, the temperature in your kitchen won’t even rise a notch. From high-end to entry-level, many toaster ovens are convection ovens as well, and double as mama’s little helper, whipping up chicken nuggets in the time it takes to wind down those whiney kids in the background.

Back to this tomato sauce. Between us, I like a fresh sauce as much as the next girl, but this one is a bit deeper, richer, more robust, if you will. I mean, it tastes like you actually took some time in the kitchen, when all you really did was toss some veggies about and turn a dial. And boil water, I’ll give you that.

What I’m trying to say here, in so many words, is that this dish is something you can serve to company, at a picnic, as leftovers…I mean, really. Is there anything this pasta can’t do?

Okay. So it might not help you look great in a bathing suit. But then again, if I wanted to rock a swim suit, I probably wouldn’t have become a food blogger. Bon appétit!

Gluten-free update: Use your favorite gluten-free pasta in this recipe. If you haven’t had luck with gluten-free pasta, see this post at Gluten-Free Girl for making a perfect pot of gluten-free pasta.

5.0 from 2 reviews
Roasted Tomato Pasta
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
This easy-breezy summer pasta recipe is perfect hot or cold. Perfect for picnics, parties and pot-lucks (just double or triple the recipe as needed).
Serves: 2-3
Ingredients
  • 8 ounces gluten-free pasta
  • ½ red onion, chopped
  • 1 ½ pounds mini heirloom tomatoes, halved
  • 6 garlic cloves, peeled
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh basil leaves
Instructions
  1. Preheat the oven at 450°. Toss the onion, tomaotes and garlic with the olive oil and salt and pepper, and spread in a single layer on a large baking sheet. Roast for 20-25 minutes, until the vegetables begin to lightly brown.
  2. Meanwhile, boil a large pot of water for the pasta (optional: add a few teaspoons of salt to the water). Add the pasta and cook according to package instructions. Before draining, scoop out a ½ cup of cooking water and set aside. Drain.
  3. Add the pasta and roasted vegetables to the pasta pot; add in the reserved pasta water. Gently toss to combine.
  4. Serve, garnishing with torn basil leaves.
Notes
Inspried by a recipe by Real Simple.
Wordpress Recipe Plugin by EasyRecipe
2.2.7

 

Filed Under: Pasta

Reader Interactions

Comments

  1. LiztheChef says

    June 20, 2012 at 3:34 PM

    A fun post, Lisa – enjoyed your breezy, lighthearted “voice”!

    Reply
    • The Gonzo Gourmet says

      June 20, 2012 at 4:12 PM

      Thanks, Liz!

      Reply
  2. Jersey girl cooks says

    June 22, 2012 at 4:04 AM

    Great idea. I love all tomato sauces with pasta. It is a bit hot in nj to turn the oven on but I guess I can make it first thing in the morning and eat it for breakfast…lol.

    Reply
    • The Gonzo Gourmet says

      June 25, 2012 at 1:35 PM

      I love the idea of eating roasted vegetables for breakfast – especially over eggs.

      Reply
  3. Laura @ Family Spice says

    June 22, 2012 at 7:57 AM

    I agree with Liz – I love your voice here, Lisa! Lots of fun! If I can roast a chicken in the summer, you can roast your tomatoes!

    Reply
    • The Gonzo Gourmet says

      June 25, 2012 at 1:35 PM

      Thanks, Laura! I guess that’s another benefit to living in San Diego … cooler summer days allow for roasting year round.

      Reply

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