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.
- 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
- 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.
- 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.
- Add the pasta and roasted vegetables to the pasta pot; add in the reserved pasta water. Gently toss to combine.
- Serve, garnishing with torn basil leaves.