Pasta with Roasted Cherry Tomatoes, Garlic and Basil

My sister in law, Ruchita, made this dish for us and it was so yummy that I had to ask for the recipe. She sent it complete with all her notes. I'm going to add some chicken for protein.

Pasta with Roasted Cherry Tomatoes, Garlic and Basil
Pasta with Roasted Cherry Tomatoes, Garlic and Basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    small shallot, sliced thin

  • 2

    tablespoons olive oil

  • 1

    pound cherry tomatoes halved (about 2.5 cups)

  • 3

    garlic cloves sliced thin

  • 1.5

    teaspoons balasmic vinegar

  • 3/4

    teaspoon sugar

  • salt & pepper

  • 1/8

    teasponn red pepper flakes

  • 1/2

    pound penne (about 2.5 cups)

  • Grated parmesan cheese, for serving

Directions

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. 2. Toss the shallot and 1 teaspoon of the oil together in a small bowl. In a medium bowl, gently toss the remaining 5 teaspoons oil, tomaotes, garlic, vinegar, sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper and pepper flakes together. [Cheets Note: You can omit the sugar or us a substitute if needed. It is added to help sweeten store bought tomatoes. You wouldn't even need it for fresh cherries in the summer.] 3. Spread the tomatoes in a single layer in a 9x13 inch baking dish and scatter the shallot over the tomatoes. Roast without stirring, until the edges of the shallots begin to brown and the tomato skins are slightly shriveled, but the tomatoes still retain their shape, about 30 minutes. Remove the tomatoes from the oven and let cool slightly, about 5 minutes. [Cheets Note: If you're doubling the recipe, it may take longer than 30 minutes to cook. You can also make the cherry tomato mix a day in advance and keep it in the fridge.] 4. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, drain the pasta and return to the pot. 5. Scrape the tomato mixture on top of the pasta, add the basil, and toss to combine, adjusting the sauce consistency with pasta water as desired. Serve with parmesan. [Cheets Note: I don't reserve any of the cooking water, but you can keep some if you want.]

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