Pasta with Roasted Cherry Tomatoes
This is the last of the cherry tomatoes pasta “trilogy” of raw, sautéed and roasted. These are the simplest pastas dishes to prepare and are so good. This one is particularly easy as you can use tomatoes roasted in advance and kept in the fridge in a jar. Just heat them before tossing with the pasta. Roasted cherry tomatoes are one of those items I often have in my fridge.
1/2 lb pasta of any shape
3 cups cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, peeled but whole
1 cup grated mizithra, Parmesan or pecorino
A handful of chopped basil, parsley or cilantro
Toasted herbed crumbs (see recipe)
Toss cherry tomatoes and garlic with oil and place on a foil lined baking sheet. Roast in 350 ℉ oven until tomatoes have shriveled and some begin to turn golden.
Remove from oven and pour tomatoes, garlic and the oil into a glass dish and set aside.
Bring a large pot of water to a boil. When boiling, add a large pinch of salt and the pasta. Cook according to package directions until al dente. Drain pasta, return to the pot and add the tomatoes, garlic and oil. Drizzle some more oil as necessary to coat the pasta.
Add the herbs and grated cheese and mix. Top with toasted breadcrumbs and pine nuts. Serve immediately in pasta bowls with extra grated Parmesan.