Pasta with Roasted Cherry Tomatoes
( Pasta con Pomidorini al Forno - Pasta cu’ Pumaroru Arrustutu )
This pasta recipe, offered by my niece Marzia Greco-Fiorilla is a delicious dish easily and quickly prepared. Marzia has successful prepared Pasta with Roasted Tomatoes many times, with great success, for its the taste and for the hearty and beautiful appearance. This is an appetizing dish, often prepared in the summer when local cherry tomatoes are ripe and abundant. Cherry tomatoes are ideal for this preparation, however, if not available ripe quartered tomatoes can be substituted.
- Serving Size4
- Meatless PastaPasta with Roasted Cherry Tomatoes
Ingredients
- 1 lb. Penne
- 6 tablespoons of olive oil (divided)
- 2 pints ripe cherry tomatoes (about 2 lb.)
- 1 cup plain bread crumbs (dry)
- ½ cup grated caciocavallo or Parmesan cheese
- Pinch of oregano
- 2 garlic cloves, finely chopped
- Salt and freshly ground pepper to taste
- ¼ cup of torn basil leaves
- Few sprigs of basil
Instructions
ROASTING THE TOMATOES
Preheat the oven to 425F. Grease a roasting pan with 2 tablespoons of olive oil. In a bowl combine and mix well the bread crumbs, the parmesan cheese, oregano and garlic; then set on the side. Wash and drain the cherry tomatoes. Cut them in half and put in a roasting pan, cut side up. Drizzle with 4 tablespoons of olive oil, sprinkle with salt and pepper to taste and cover with the mixture of breadcrumbs and cheese. Bake uncovered for 25 minutes. If using other types of tomato, quarter them, remove some of the seeds and cut in half; then follow above directions.
THE PASTA
Cook the pasta al dente in an abundant amount of salted water, following manufacturer’s recommendation. When pasta is cooked, drain and reserve a cup of the cooking water. Return the pasta to the pot and over a low flame, toss in the roasted tomatoes and torn basil leaves. Mix it well. If it is too dry add some of the reserved pasta water. Plate individual portions of pasta, garnish with the sprigs of basil and serve immediately.