At the end of the summer we have an abundance of tomatoes and this pasta is a great way to utilize a large amount of the tomatoes. They are so sweet and roasting them is a great way to bring out their flavor. The best part about this pasta recipe is how easy it is! There is very minimal prep work but it creates a pasta dish that is full of flavor but not too heavy. Although this recipe was created at the end of the summer, we simply couldn’t wait to share it with you now!
Makes 4 servings
8 oz. pasta (four servings)
10 oz. grape tomatoes
3-4 cloves of garlic, smashed
1 shallot, thinly sliced
¼ cup olive oil
1/8 teaspoon salt
1/8 teaspoon freshly cracked pepper
Preheat the oven to 350°F
In a deep, oven safe dish (we love a 9×9 Pyrex dish) toss together the tomatoes, garlic, shallots, olive oil, salt and pepper. Make sure everything is equally coated in olive oil.
Bake for 30-45 minutes, stirring every 15 minutes. The tomatoes are finished when they are all slit from the heat.
20 minutes before the tomato mixture is finished bring a large pot of heavily salted water to a boil and cook the pasta until it is al dente. Drain the pasta and put in a large mixing bowl.
Toss the pasta with the roasted tomatoes and sprinkle with Parmesan cheese. Serve immediately.