Roasted Tomato Pasta
This rustic 5-ingredient roasted tomato pasta features sweet, slow roasted tomatoes and garlic tossed with your favorite pasta for a simple, low maintenance dinner.
Servings 4 servings
Calories 618kcal
Ingredients
- 3 lbs Roma tomatoes halved
- 1/2 head garlic peel and smashed
- 1 small yellow onion sliced
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb rigatoni or any other pasta shape
Instructions
- Preheat the oven to 400F.
- In a 9x13 inch baking dish, place the halved tomatoes, garlic, onion, olive oil, salt, and pepper, and toss to combine.
- Transfer the baking dish to the preheated oven and roast for 1 hour, until very soft and lightly charred.
- Meanwhile, toward the end of the roasting time, bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
- Remove tomatoes rom the oven and pick out any onion slices that are black and charred as these will give your sauce a bitter flavor. With a spatula or wooden spoon, gently smash the tomatoes halves and garlic cloves to make a chunky sauce. If you'd like it smoother, you can process it in a blender or food processor, or give it a quick blitz with an immersion blender.
- Add the cooked pasta to the baking dish and toss to combine. Serve with a generous shower of Parmesan cheese and chopped fresh basil, if desired.
Video
Notes
Storage Instructions
This roasted tomato pasta will keep well in the fridge in an airtight container for 3-4 days. I do not recommend freezing this one.
Nutrition
Calories: 618kcal | Carbohydrates: 102g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 607mg | Potassium: 1117mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2836IU | Vitamin C: 50mg | Calcium: 72mg | Iron: 3mg