Slow Roasted Tomato Pasta
Our last gifts of the summer; we slow roasted backyard tomatoes and added fresh thyme to pasta for a tasty weeknight dinner. As they roast, tomatoes caramelize and burst with savory, sweet and tangy flavors. Easy to prepare, add a salad for a delicious and nutritious meat free meal. 4-6 servings.
Simple Ingredients
1 ½ pounds fresh cherry or grape tomatoes, (if possible organic) washed and dried.
4 tablespoons of Villa Graziella Organic extra virgin olive oil, + more for tossing
2 teaspoons of Villa Graziella Organic Tuscan herb seasoning blend for vegetables
1 pound of short pasta-fusilli, gemelli or penne
¾ cup heavy cream
½ cup parmesan cheese grated, + more for topping, Asiago or Pecorino Romano fine too
2 fresh garlic gloves, minced, or 1 finely chopped white onion
3 fresh thyme sprigs, divided
Sea or Kosher salt & freshly cracked pepper to taste
Easy Directions
Preheat oven to 375˚F and line the bottom of a baking sheet with parchment paper.
Add tomatoes and drizzle 2 tablespoons of olive oil to the sheet followed by the Tuscan herb seasoning, salt, and pepper, then gently toss.
Sprinkle the leaves from 1 sprig of thyme over the tomatoes and roast for 35-40 minutes, tomatoes should burst and pucker. Remove the tomatoes from the oven and set aside.
As tomatoes roast, cook pasta according to directions less 1 minute, so pasta is firm
(al dente). Ladle approx. 1/4 cup of pasta cooking water and set aside.
Drain the pasta in a serving bowl and set aside.
In the empty pasta pot, heat 2 tablespoons of olive oil on low-medium heat, add the garlic and cook until it is translucent not brown.
Add the roasted tomatoes and their juices to the pot, then add the cream and remaining thyme leaves, stir gently, and slowly simmer until the mixture thickens.
Remove from the heat, stir in the grated cheese and a bit of the cooking water.
Return the cooked pasta to the pot, toss with the sauce. Season to taste with salt and pepper, if needed sprinkle a bit of cheese, add a drizzle of olive oil, and gently toss again.
Return to the serving bowl and enjoy!
Helpful Hints:
Cool pasta and store in an airtight glass container in the refrigerator 2-4 days.
To reheat, add 2 tablespoons water to a microwave safe bowl with remaining pasta. Heat for 1 minute, remove the bowl and stir well. Heat again for 2 minutes, the water will revive the pasta, and allow for uniform heating, stirring often prevents the pasta from becoming gummy.
Make a double batch of sauce for last-minute dinners. Allow sauce to cool, then add to a glass container or freezer bag, cover or seal securely. It should maintain its flavor 3-4 months. Defrost in the refrigerator or at room temperature. Revive and lengthen a sauce with fresh ingredients (thinly sliced mushrooms or cherry tomatoes) or add cooked chicken or turkey sausage, slowly simmer the sauce, and toss with fresh cooked pasta.
Source: joanne-eatswellwithothers.com/
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