Roasted Cherry Tomatoes and Pasta

Tucked up safely in our warm beds, we were lulled to sleep by the nightly ululations of … coyotes. Living south of the 49th parallel, my previous encounters with wildlife included squirrels, chipmunks, raccoons and the occasional skunk, but no coyotes, unless you count Wile E. Coyote. Nourished by a steady diet of delectable leftovers from neighborhood organic bins, rodents and an occasional puppy, the coyotes took ownership of the local park while we gnashed our teeth in frustration, stymied by provincial bylaws that prevent the removal of wildlife. Until one day the nocturnal yip-howl chorale became silent.

Roasted Cherry Tomatoes and Pasta 

It appears that the coyotes have moved on and in their wake a fluffle of rabbits have descended on my block. Thumper and company are chomping with gusto on the all-you-can-eat buffet that used to be my garden. The carefully tended tomato plants that I have been nurturing since they were wee seeds back in February are looking leafless. And judging by the appearance of the nibbled herbs, basil goes very well with tomato plants. But we knew that. These are no dumb bunnies. I’m thinking of getting in touch with the coyotes. Perhaps I could entice them with an invitation for some “fwesh wabbit stew!”

This recipe for roasted cherry tomatoes and pasta is by the uber-talented cookbook author and food writer Bonnie Stern, published in The Best of HeartSmart Cooking. This marriage of sweet, ripe cherry tomatoes, roasted with rich, garlicky olive oil, and your favorite pasta, can be eaten warm or at room temperature. Enjoyed as an accompaniment to a main course or combined with fresh mozzarella cheese for a light summer meal on its own, you will make this effortless, vibrant pasta dish often.

Assemble your ingredients. Preheat the oven to 400 F. Line a baking sheet with parchment paper. You can use cherry tomatoes, grape tomatoes or colored grape tomatoes. They’re all good choices for this recipe. Spread the tomatoes out on the baking sheet  making sure that they don’t crowd each other or overlap. Combine the oil, garlic, salt and pepper. Drizzle the seasoned oil over the tomatoes and roast until the tomatoes start to burst, about 20 minutes.

While the tomatoes are roasting, cook the pasta until al dente. The original recipe calls for penne but I have used other shapes of pasta very successfully. Drain the pasta well. Combine the roasted tomatoes and their juices with the pasta in a medium bowl. Be sure to scrape the remaining garlic and oil from the baking sheet into your serving  bowl. Don’t leave any flavor behind. Garnish with shredded fresh basil. Adjust the seasoning to taste and serve. This dish is delicious warm and at room temperature.

Print Recipe

Roasted Cherry Tomatoes and Pasta

Vegetables and Sides

By Bonnie Stern, The Best of HeartSmart Cooking – Serves: 6-8

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

Sweet, ripe cherry tomatoes roasted with olive oil and garlic and combined with your favorite pasta.

Ingredients

• 4 cups cherry or grape tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh basil, torn into small pieces or cut in a chiffonade
• 1/2 pound (8 oz. or 250 grams) pasta of your choice such as penne, rotini, radiatore, gemelli

Instructions

1

Preheat the oven to 400 F. and line a large sheet pan with parchment paper.

2

Spread the tomatoes out on the baking sheet  making sure that they don't crowd each other or overlap. Combine the olive oil, garlic, salt and pepper. Drizzle the seasoned oil over the tomatoes, Toss the tomatoes with the oil to distribute it evenly. Roast until the tomatoes start to burst, about 20 minutes.

3

While the tomatoes are roasting, cook the pasta until al dente. The original recipe calls for penne but I have used other shapes of pasta very successfully. Drain the pasta well.

4

Combine the roasted tomatoes and their juices with the pasta, in a medium bowl. Be sure to scrape the remaining garlic and oil from the baking sheet into your serving  bowl. Garnish with shredded fresh basil. Adjust the seasoning to taste and serve.

Notes

This dish can be eaten warm or at room temperature. To cut the basil in a chiffonade, stack the leaves or roll them, then slice very thinly using a sharp knife.