Roasted Tomato Pasta with Angel Hair
Recipe by:This Roasted Tomato Pasta turns even average grocery-store tomatoes into a deep, jammy sauce with real flavor. Roasting concentrates the tomatoes while you cook the pasta, then a quick skillet step pulls everything together into a sauce that actually clings to the noodles. Ready in under 45 minutes with 10 minutes of hands-on work.
Ingredients
- 2 pints (946 ml) cherry or grape tomatoes halved or left whole, see note
- 3 tablespoons (42 grams) olive oil
- 1 teaspoon (6 grams) salt
- 12 ounces (340 grams) angel hair pasta
- 1 Tablespoon (5 grams) Italian seasoning
- 1 teaspoon (4 grams) granulated white sugar
- 1 tablespoon (12 grams) minced garlic 3-4 cloves
- ½ cup (50 grams) parmesan cheese grated
- ¼ cup (6 grams) fresh basil chopped
Instructions
- Preheat the oven to 400°F (204℃) and line a baking sheet with parchment paper.
- Place the tomatoes on the sheet. Drizzle with 2 tablespoons of olive oil and season with salt.2 pints cherry or grape tomatoes, 3 tablespoons olive oil
- Roast for 25-30 minutes, until the tomatoes are soft and caramelized.
- Meanwhile, cook the pasta in salted water according to package directions. Reserve 1 cup of pasta water before draining.12 ounces angel hair pasta, 1 teaspoon salt
- Transfer the roasted tomatoes to a skillet, along with the Italian seasoning and sugar. Cook over medium heat, stirring and breaking down the tomatoes into a sauce.1 Tablespoon Italian seasoning, 1 teaspoon granulated white sugar
- Add the garlic and continue to cook for an additional 30-60 seconds. Then remove the pan from the heat and toss in the drained pasta with the sauce.1 tablespoon minced garlic
- Stir in Parmesan cheese and basil. Add in reserved pasta water a little at a time until the sauce coats the pasta (you will not need the whole cup of water).½ cup parmesan cheese, ¼ cup fresh basil
The parchment helps to keep your tomatoes from sticking to the pan, and makes cleanup a breeze!
Notes
Halved or whole tomatoes: Halving gives you more caramelization and deeper flavor. Leaving them whole is easier and gives you a softer, jammier sauce.
Pasta swaps: Angel hair is my first choice, but spaghetti or linguine works too.
Add-ins: Stir in seared shrimp or shredded rotisserie chicken with the pasta to turn this into a heartier dinner. A torn ball of fresh burrata or a few spoonfuls of ricotta over each serving is the easy upgrade for company.
Storing Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. Roasted tomatoes can be frozen for up to 3 months, but the pasta does not freeze well.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 76g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 800mg | Potassium: 791mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2169IU | Vitamin C: 33mg | Calcium: 215mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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