Roasted Tomato Pasta
Made with just a few simple ingredients, this roasted tomato pasta sauce brings out the natural sweetness of whatever tomatoes you use, and creates an unbelievably flavorful sauce that incredibly easy to make any day of the week.
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Ingredients
- 2 pounds tomatoes (we used a mix of cherry, grape, and campari, halved or quartered, depending on size)
- 4 - 6 garlic cloves (minced)
- 2 tablespoons extra virgin olive oil
- Coarse salt & black pepper
- 1 16- ounce package pasta
- Thinly sliced fresh basil (for garnish)
Instructions
- Preheat oven to 400˚F.
- Place tomatoes and garlic on a baking sheet. Drizzle with olive oil and season liberally with salt & pepper. Toss to coat the tomatoes.
- Roast the tomatoes in the oven for 15 - 20 minutes, or until tomatoes have softened and juices are filling the pan.
- While tomatoes roast, cook pasta according to package directions in a large pot of salted water. Reserve about 1/2 cup pasta water before draining pasta.
- Toss pasta with roasted tomatoes and add pasta water to loosen sauce, as needed.
- Adjust seasoning with salt & pepper, and garnish with fresh basil before serving.
Nutrition
Calories: 277kcal Carbohydrates: 50g Protein: 9g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 10mg Potassium: 409mg Fiber: 3g Sugar: 5g Vitamin A: 945IU Vitamin C: 16mg Calcium: 27mg Iron: 1mg