Pairing tomatoes and herbs that are cut fresh from the garden with roasted peppers and tomatoes makes this pasta sing. We didn’t feel the need for cheese — a first — but throw some in if you want. We ate this as a main course, but it’d work well as a first course too.
Roasted Tomato Pasta
- 2 small heirloom tomatoes diced
- 10 Roma tomatoes chopped roughly
- 2 red bell peppers diced medium
- 3 cloves garlic chopped rough
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 lb spaghetti
Toss Romas and bell pepper in olive oil and roast in an oven at 360 degrees for 15 minutes. Add garlic and roast another 10 minutes. Scrape tomatoes into a large bowl and add basil. Season with salt and pepper and let cool. Cook pasta in boiling salted water to al dente. Strain and toss with tomato mixture. Add fresh chopped tomatoes and parsley. Mix again and drizzle with olive oil. Season with salt and pepper and serve.
Just a reminder: We’ll be featuring tomato recipes all this week. One that caught our eye was Karen’s spaghetti alla portofino over at Back Road Journal which features basil, pine nuts, cherry tomatoes and mozzarella. And because we love tomatoes and carbs, here’s one of our favorite recipes so far this year: