Angel Hair Pasta With Roasted Grape Tomatoes…..

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Ever buy beautiful grape tomatoes with great plans for an amazing salad and you come across them a week later when they are no longer at the peak of their beauty?  (At this point they are looking slightly wrinkled) This is the perfect plan for them!  It takes a little time to roast the tomatoes, but the rest of the dish is a snap.  You can  add whatever veggies you like.  I generally go through the refrigerator and forage for any little bits of vegetables that might be leftover from the week.  Would be delicious with asparagus, spinach, petite peas, shrimp, leftover chicken.  Your choice.  Let’s begin.

You will need garlic.  Lots of garlic.

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You’ll begin by going through the tomatoes, discarding any that are spoiled.  You should have about one cup total.  Give them a rinse.   Bathe them in the following:

4 tablespoons of olive oil
2 tablespoons minced garlic
1 teaspoon of dried or fresh rosemary
1/2 teaspoon of dried basil
1/4 teaspoon thyme
2 pinches kosher salt
1 pinch black pepper

Mix all ingredients to coat.  Place in a small foil or parchment lined baking dish to keep the goodies close together.  Roast in 225′ oven for one hour.

At this point you can save them in the refrigerator for a couple of days, serve over chicken, fish or rice.  Or you can make an amazing pasta dish!

Simple Summer Pasta with Roasted Grape Tomatoes

12 ounces cooked angel hair pasta or whatever pasta you prefer
1 small onion, chopped
1/2 cup white wine
1 cup reserved pasta water
tablespoons olive oil
Grated parmesan cheese

1)  Boil the pasta according to package instructions and reserve one cup of the pasta water.  Under cook the pasta by 2 minutes.  Drain.
2)  Warm a saute pan large enough to accommodate the cooked pasta and liquids over medium heat.  Add the olive oil and the chopped onion.  Cook about 7 minutes, stirring often.
3)  Add the roasted tomato mixture and all juices and herbs/garlic to the pan.  At this point you could add any other veggies or ingredient to the pan.  Add the wine and about half of the pasta water.  Simmer for a couple of minutes.
4)  Add the under cooked pasta to the pan.  Cook for about 2 minutes.  The pasta will absorb the flavor from the tomato juices & wine.  If it appears that most of the liquid has been absorbed, you can add a little more pasta water.  You’ll want some moisture in the pan.
5)  Top with grated cheese and chopped parsley.  You could also add fresh basil.



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