30 Minute Pasta with Hearty and Robust Heirloom Tomato Sauce
This 30 minute pasta dish is made with a roasted heirloom tomatoes and garlic that we find in our local farmer's market every summer. The sauce is hearty and robust making this a great example of using simple ingredients that lead to big impact on the flavor front.
Ingredients
- 2 pounds tomatoes (cocktail, heirloom, cherry, grape) halved or quartered dependent on size
- 1 large shallot, roughly chopped
- 6 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 4 sprigs fresh thyme
- 8 whole garlic cloves skin kept on
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 pound dried pasta of choice e.g. fresh, whole wheat, gluten free, lentil or chickpea pasta
- Freshly grated parmesan and basil for garnish
Instructions
- Preheat oven to 400 degrees. Slice the tomatoes in half or quarter them depending on the size. Spread tomatoes in an even layer in baking dish (measuring about 9x13"). Drizzle with olive oil, and season with salt, pepper, and red pepper flakes.
- Layer the fresh herbs, shallot, and garlic cloves then cover loosely with foil so the herbs do not burn during the roast. Roast tomatoes in oven for about 15 minutes until blistered and soft.
- Meanwhile, cook pasta of choice according to instructions. Drain pasta and set aside.
- Once roasted, remove herb sprigs and skins from the roasted garlic cloves. Place roasted tomatoes, shallot, and garlic in a food processor or blender. Blend everything together until combined. Pour the sauce into a large skillet and simmer on low heat for 5 minutes to allow sauce to thicken slightly and flavors blend together. Add cooked pasta and toss together to combine. Serve immediately garnishing with fresh parmesan and julienned basil.
Tried this recipe?Let us know how it was!