Roasted Tomato Pasta Recipe

Roasted Tomato Pasta Recipe
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Serves 4. Preparation time: 30 mins. Cooking time 25 mins.

Ingredients

  • 800g small tomatoes*

  • 8 cloves garlic, peeled and crushed

  • 45 ml (3 tbsp) olive oil

  • 1 tbsp dried oregano

  • Salt and pepper, to taste

  • Pinch of chilli flakes (optional)

  • Pinch of sugar (optional)

  • A sprig of fresh basil (optional)

  • 400g pasta of choice (we used fresh pasta dough)

Optional Toppings:

  • 2 tbsp capers or sliced olives

  • Ricotta or fresh bocconcini cheese

  • Fresh herbs: basil or parsley

  • Toasted breadcrumbs

Instructions

  1. Preheat the Oven: Preheat your oven to 220°C (425°F).

  2. Roast the Tomatoes:

    • Place the tomatoes in a large baking dish along with the crushed garlic.

    • Drizzle olive oil over the top, and season with oregano, salt, and pepper. Add a sprig of basil if available.

    • Bake for 25-30 minutes, stirring halfway through, until the tomatoes are soft, juicy, and slightly charred.

  3. Prepare the Pasta: While the tomatoes roast, cook your pasta until just short of al dente. Drain and set aside.

  4. Make the Sauce:

    • Once the tomatoes are ready, transfer them (including juices) to a blender. Remove and discard wilted basil sprigs if used.

    • Add the roasted garlic and herbs to the blender and pulse until smooth. For a chunkier texture, reserve some whole tomatoes to stir in later.

  5. Season the Sauce: Pour the sauce into a pan and gently heat it. Adjust seasoning with additional salt, pepper, chilli flakes, or a pinch of sugar if needed.

  6. Combine Pasta and Sauce: Toss the cooked pasta in the sauce until evenly coated.

  7. Serve and Garnish: Divide the pasta among four plates. Top with your choice of optional toppings, such as ricotta, fresh herbs, capers, or toasted breadcrumbs.

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Cacio e Pepe
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Cacio e Pepe
Serves: 3 standard portions(Easily adjusted based on your pasta packet. I use this as 3 portions, and somehow it always turns into 2 very generous serves… purely accidental 😄) Ingredients 340 g dried spaghetti, linguini or fettuccine 3 tbsp unsalted butter 75 g finely grated Pecorino Romano, plus extra to finish ¾ tsp freshly cracked black pepper, lightly toasted Instructions Bring a large pot of water to a rolling boil. Season generously with salt, then add the pasta. Cook, stirring occasionally, until just al dente, usually 6 to 8 minutes depending on the pasta. Before draining, reserve about 160 ml of the pasta cooking water. Drain the pasta and return it to the pot or transfer it to a large pan set over low heat. Add the butter and a splash of the reserved pasta water, tossing gently until the butter melts and coats the pasta. Add the grated Pecorino and toasted pepper, continuing to toss until the cheese melts and forms a silky, peppery sauce. Add a little more pasta water if needed to loosen. Finish with extra grated Pecorino and serve immediately. Simple ingredients, big comfort. Adjust quantities easily by following the weight on your pasta packet and scaling everything up or down to match.
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