Pasta with Roasted Cherry Tomatoes

Pasta with Roasted Cherry Tomatoes

Chef’s Note: Rustic in flavor and presentation, this adaption of a recipe from food writer Nancy Harmon Jenkins is definitively delicious. I have increased the tomatoes because, frankly, you can never have enough caramelized tomato flavor on plain pasta. Many varieties of small tomatoes are available almost year-round. I like to use red cherry tomatoes or the smaller grape tomatoes. The toughest part of this recipe is halving the tomatoes.

• 1-1/2 pounds ripe cherry or grape tomatoes, halved
• 4 garlic cloves, minced
• ½ cup fresh French bread crumbs
• ½ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• ¼ cup California Olive Ranch extra-virgin olive oil
• 1 pound penne, fusilli, or farfallini pasta
• ½ cup finely chopped fresh basil

Directions

Step 1: Preheat the oven to 400 degrees F. Put the tomato halves in a large baking dish that can be brought to the table.

Step 2: In a small bowl, combined the garlic, bread crumbs, cheese, salt, and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.

Step 3: Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

Step 4: In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.

Step 5: Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately. 

Advance preparation: This is best made just before serving.

The clever cook could:

• Add cooked shredded chicken to the pasta for a more substantial dish.
• Grill shrimp or scallops and place on top of the pasta.
• Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon, or halibut.

Recipe credit: Seriously Simple: Easy Recipes for Creative Cooks (Chronicle Books, 2002), by Diane Rossen Worthington

Reprinted with permission from the publisher 

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