Pasta With Roasted Cherry Tomatoes And Basil Recipes

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ROASTED CHERRY TOMATO PASTA



Roasted Cherry Tomato Pasta image

Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.

Provided by Scott Koeneman

Time 1h5m

Yield 6

Number Of Ingredients 15

2 pounds red cherry tomatoes, halved
½ pound tomatoes, roughly chopped
3 cloves garlic, thinly sliced
3 tablespoons chicken broth
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup julienned fresh basil leaves
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
12 ounces whole wheat linguine
½ (16 ounce) container low-fat ricotta cheese
½ cup finely shredded Pecorino Romano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
  • Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
  • When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
  • Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
  • Serve topped with Pecorino Romano cheese.

Nutrition Facts : Calories 347 calories, Carbohydrate 49.3 g, Cholesterol 27.5 mg, Fat 10.2 g, Fiber 9.8 g, Protein 17.9 g, SaturatedFat 4 g, Sodium 504.4 mg, Sugar 2.7 g

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL



Pasta With Roasted Garlic, Cherry Tomatoes and Basil image

Make and share this Pasta With Roasted Garlic, Cherry Tomatoes and Basil recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cherry tomatoes
10 garlic cloves
1/2 cup french breadcrumbs
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1 lb fusilli or 1 lb angel hair pasta
1/2 cup chopped fresh basil
balsamic vinegar

Steps:

  • Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
  • Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
  • Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
  • Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
  • Add pasta to the tomato mixture and toss with fresh chopped basil.

Nutrition Facts : Calories 674.8, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 303.6, Carbohydrate 109.4, Fiber 15.4, Sugar 5.5, Protein 17.2

ROASTED CHERRY TOMATO PASTA



Roasted Cherry Tomato Pasta image

This cherry tomato pasta is so easy and delicious! Try different types of tomatoes for color and flavor. Larger tomatoes may be cut up into smaller pieces to equal a halved cherry tomato. Serve with salad and warm bread.

Provided by Kim

Time 55m

Yield 8

Number Of Ingredients 12

4 cups cherry tomatoes, halved
½ cup olive oil
½ cup chopped shallots
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 (16 ounce) package penne pasta
1 tablespoon chopped fresh basil
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
  • Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
  • Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 46.9 g, Cholesterol 2.2 mg, Fat 16 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 2.6 g, Sodium 340 mg, Sugar 2.8 g

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES



Pasta With Roasted Garlic and Cherry Tomatoes image

Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.

Provided by heather in Ont

Categories     Spaghetti

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 cups cherry tomatoes, cut in half
12 garlic cloves, cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground pepper
1 lb bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie)
1/4 cup chopped fresh parsley
1/2 cup freshly shaved parmesan cheese

Steps:

  • In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
  • Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
  • The tomatoes should be shriveled and the garlic tender.
  • Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
  • Drain and return pasta to pot.
  • Add garlic tomato mixture and parsley, tossing to coat.
  • Serve with sprinkle freshly grated Parmesan cheese.
  • If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

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