Roasted summer tomato pasta

Ah, friends! A true Meatless Monday post for you. Are you so proud? 

I almost always cheat on the whole Meatless Monday thing. It’s just so easy to add a little bacon here, a little chicken sausage there. Because it’s AWESOME and I totally crave the protein. But I drew the line with this roasted summer tomato pasta. You really don’t need a thing aside from the fresh tomato sauce that you roast up with…..wait for it……butter, panko bread crumbs, and parmesan.

I KNOW.

What you’re left with is bursted roasted tomatoes that are perfectly browned with a crunchy yet soft mix of bread crumbs and cheese. Come on. All that’s left is to give everything a gentle stir and mix in some fresh pasta, right in the dish you used to roast up the tomatoes.

Easy. Elegant. Fast. Get this roasted summer pasta in your rotation before it’s too late! 

ROASTED SUMMER TOMATO PASTA
Recipe adapted from Smitten Kitchen

INGREDIENTS:

5 tablespoons olive oil
1 1/2 pounds very ripe cherry tomatoes, halved
1/3 cup dry bread crumbs, panko works great here
1/3 cup freshly grated Parmigiano-Reggiano cheese
2 garlic cloves, finely minced
Salt and freshly ground pepper to taste
1 pound dried bow tie pasta (or any medium size cut pasta would work)
1/4 cup loosely packed fresh basil leaves, torn or sliced

DIRECTIONS:

Heat your oven to 400°F. Pour 2 tablespoons of the olive oil in the bottom of a 13-by-9-inch baking dish. Arrange the tomatoes in the dish, cut side up.

In a small bowl, combine the bread crumbs, cheese, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes. Sprinkle with salt and pepper, and then drizzle the one more tablespoon of the olive oil on top. Bake until the tomatoes are cooked through and the crumbs are starting to brown on top, about 20 to 25 minutes.

While they bake, cook your pasta. When the tomatoes are done, add the basil and use a fork to stir and lightly mash the tomatoes into a rough sauce. Drain the pasta and immediately transfer it to the baking dish. Add the last 2 tablespoons olive oil and mix well. Serve at once, right in your baking dish. Top with more cheese of desired.

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...

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