Roasted Tomato Pasta
Roasted Tomato Pasta
Cherry tomatoes work best, but I've used larger tomatoes with great results.
- 6 c cherry tomatoes (halved)
- 1 med onion (chopped)
- 4 cloves garlic (minced)
- 1/4 c fresh basil (chopped)
- 1/4 c parsley (chopped)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- salt & pepper (to taste)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 lb pasta
Preheat oven to 425F
Gently toss all ingredients (except pasta) and spread out on a foil lined baking sheet.
Roast for 20 minutes until softened.
Meanwhile, in large pot of boiling water, cook pasta according to directions; return pasta to pot.
Add tomato mixture and any pan juices to pasta and gently toss to combine.
Garnish with fresh herbs and grated parmesan.
Switch the parmesan to dairy free and you’ve got yourself a lovely vegan dinner!