Pasta with Roasted Tomatoes
Prep
Cook
Total
Yield 5 -6
You can use almost any kind of tomatoes for this recipe, although I find plum and cherry work best. Pasta shape is up to you. I used it on homemade spaghetti alla chittara this past week (that's the photo up there) but I usually just open a pack of spaghetti. And I usually don't use garlic, but you can if you feel like it. Just add slivers into a few of the tomatoes before you put them in the oven. If you are not a fan of oregano then leave that out, and add basil just before serving.
Ingredients
- 1/2 kilo/ 1 pound pasta
- 2 kilos / 4 pounds fresh tomatoes
- olive oil (about 1/2 cup)
- salt
- 3-4 teaspoons oregano
- 1 cup grated Ricotta Salata (grated on big holes of the grater)
Instructions
- Preheat oven to 180C/ 350F
- Cut the tomato in half, cutting out any touch core
- Lay them in on two parchment covered baking sheets in one layer.
- Season liberally with salt and oregano. Drizzle with olive oil.
- Place in oven and let cook until they start to brown (about an hour)
- If your oven is uneven, you may have to switch the trays about half way through.
- Take the pans out of the oven, and as soon as they are cool enough to handle, scrape the jammy, tomatoey mess into a serving bowl.
- Bring a large pot of salted water to boil, and add pasta. Cook until al dente.
- Drain the pasta, reserving a cup of the cooking water. Add some of this water to the tomatoes, to loosen them up and make more of a 'sauce.'
- Add the drained pasta, and toss with the ricotta salata. Serve
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/08/two-summer-pasta-recipes-tomatoes/