Spaghetti With Oven Roasted Cherry Tomatoes Recipes

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

Ingredients

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

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

Ingredients

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

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