roasted tomato pasta

6-Cheese Roasted Tomato Pasta is a creamy and delicious meal that is made with six kinds of cheese, garlic, roasted tomatoes, and pasta noodles.

6-Cheese Roasted Tomato Pasta

tomatoes,

garlic, (diced)

olive oil

salt

pepper

cream cheese

feta cheese, (crumbled)

Gruyere cheese, (shredded)

white cheddar cheese, (shredded)

mozzarella cheese, (shredded)

heavy cream

cavatappi noodles, (cooked al dente)

parmesan cheese, (grated, for garnish)

parsley, (for garnish)

salt and pepper, (to taste)

Preheat oven.

Add tomatoes, garlic, olive oil, salt, and pepper. Toss to coat.

To a 9x13-inch baking dish, add tomatoes, garlic, olive oil, salt, and pepper. Toss to evenly coat.

Make a well in the center. Add all the cheeses and heavy cream. Do not mix.

Make a well in the center of the dish and to it, add the cream cheese, feta, Gruyere, white cheddar, mozzarella, and heavy cream. Do not mix.

Bake.

Remove from oven, add cooked noodles, and stir.

Remove from the oven, add the cooked noodles, and stir until everything is combined.

Serve topped with parmesan and parsley.

Serve topped with parmesan cheese and parsley.

Creamy Roasted Cherry Tomato Pasta is tangy, herby, and coated in a quick and simple garlicky pasta sauce for maximum fresh flavor. Minimal ingredients and prep required. Vegan, Gluten-Free option.

Roasted Cherry Tomato Pasta with Gremolata

dry pints cherry tomatoes* (cut in half (21 oz/595 g))

extra virgin olive oil

Italian seasoning

Black pepper (to taste)

dry pasta ((I prefer longer shapes))

garlic

dairy-free parmesan (optional)

basil

lemon

garlic (finely grated)

Salt (to taste)

Roast the Tomatoes: Preheat the oven to 400F. Add the sliced tomatoes to the baking sheet and sprinkle the Italian seasoning, salt, and black pepper on top. Drizzle generously with olive oil on top and toss well.Roast on the top rack of the oven for 30 minutes.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Save 1 cup (235 ml) of the pasta water before draining and setting aside. Drain the pasta, but do not rinse it.

Make the Sauce: Warm the olive oil in a large sauté pan over medium heat. Add in the garlic and sauté for 1 to 2 minutes, until it starts to turn golden. Then add in 1/2 cup (118 ml) of the pasta water and the parmesan (if using) and stir. Once the mixture begins to simmer, add in the pasta and the roasted tomatoes. Mix until everything is evenly tossed; if the sauce is too thick for your liking, add in additional pasta water to taste. Season with additional salt and pepper, if desired.

Gremolata: Toss the basil with the lemon zest, garlic, and a pinch of salt in a small bowl to quickly form the gremolata. Mix half of the gremolata into the warm pasta and save the remainder for topping.

Serve: Divide the pasta into serving bowls, then top with the remaining gremolata and serve warm. This dish is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days.

This roasted tomato pasta is swirled with a block of feta cheese for the most flavorful dinner ever!

Baked Feta Pasta with Roasted Tomatoes

feta cheese ((full fat is best))

oz cherry tomatoes ((the sweeter the better))

yellow onion, chopped

oregano

tsp red pepper flakes ((for heat))

tsp black pepper

basil parsley

Preheat the oven to 465F° with the baking rack in the middle.

In a 7&quot;x10&quot; baking dish (or something similar size) toss together 16 oz of cherry tomatoes, 1/2 a chopped onion, 5-6 garlic cloves, 1/2 tsp dried basil, 1/2 tsp oregano, 1/2 tsp red pepper flakes, black pepper and most of the olive oil (reserve about 1-2 tablespoons). Then, add the 8 oz block of feta cheese in the middle and sprinke with the remainder of the olive oil.

Bake uncovered for about 25-35 minutes depending on how much browinng you like on the tomatoes. The tomatoes should be well golden-brown and soft, and the feta cheese nice and melty soft. If everything starts to brown too fast, turn down the heat slightly.

Bake the Feta &amp; Tomatoes

Meanwhile, bring a large pot of water to a boil, season it with salt generously, and cook the pasta in the water until al dente. Resrve about 1 cup of pasta water before draining the pasta.

Cook the pasta

Once the feta and the tomatoes are baked, mash the baked feta and tomatoes into a smooth mixture, then add the drained pasta and keep stirring until the pasta is well coated in the sauce. Mix in some pasta water if the pasta seems dry.

Lastly, stir in the chopped parsley or basil and serve. Another great option would be a couple of handfuls of arugula or spinach. Add them together with the warm pasta and stir them in for a delightful addition of flavor and nutrition.

Combine Baked feta with Pasta

This tasty Italian pasta with roasted cherry tomatoes is the ideal dish for summer. It&#39;s full of sweet and refreshing flavors typical of the season, and the best part? It only takes 45 minutes to prepare.

Roasted Cherry Tomato Orecchiette Pasta 

oz orecchiette (homemade or fresh is better)

cherry tomatoes (cut in half (I used red & yellow))

basil (chopped)

onion (finely chopped)

breadcrumbs

oz pecorino Romano (grated)

oz ricotta salata (grated)

(for

pepper (to taste)

Preheat the oven to 355°F (180°C).

In an oven-safe dish, combine the onion, garlic, some basil leaves, oregano, and tomatoes (with the cut side up).

Drizzle the combined ingredients with olive oil. Season with salt and pepper to taste. Sprinkle the tomatoes with breadcrumbs and grated Pecorino Romano.

Place the cherry tomatoes in the preheated oven at 355°F (180°C) and roast for about 30 minutes.

While the tomatoes are roasting, bring a pot of water to a boil for the pasta. Add salt once the water starts to boil, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing.

Once the tomatoes are ready, remove the garlic cloves from the oven dish. Transfer the roasted tomatoes and pasta to a big baking dish or serving dish.

Mix all the ingredients together well in the dish. Serve with a sprinkle of grated ricotta salata and some additional chopped basil leaves.

This brown butter tomato pasta is where comfort meets sophistication. Sweet, blistered cherry tomatoes and fragrant brown butter come together in a glossy tomato paste sauce that coats every bite of rigatoni. Brightened with fresh basil and lemon zest, and finished with a sprinkle of Parmesan, it’s a cozy yet elevated pasta that feels special without requiring much effort. Check out Brandon on Instagram @brandongouveia for more recipe inspo!

Brown Butter Tomato Pasta Recipe by Tasty

oz rigatoni pasta

cherry tomatoes

kosher salt, plus more for cooking the pasta

black pepper

unsalted butter, divided

onion,

garlic cloves,

tomato paste

lemon, zested

parmesan cheese

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Tasty

Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil over high heat. Add the rigatonia, and boil until al dente, 8–10 minutes. Drain, reserving ½ cup of the pasta cooking water. Set aside.

Toss together the tomatoes, oil, salt, and pepper in a bowl. Arrange evenly on a baking sheet. Roast in the preheated oven until blistered, about 5 minutes. Remove from the oven, and set aside.

Melt 6 tablespoons of the butter in a large skillet over medium heat. Cook, swirling the skillet, until the butter is foamy and golden with brown specks, about 3 minutes. Add the onion, and cook, stirring often, until translucent, about 1 minute. Stir in the garlic, and cook, stirring constantly, for 30 seconds. Stir in the tomato paste, and cook, stirring constantly, until it darkens in color, about 2 minutes.

Add the reserved ½ cup pasta cooking water to the mixture in the skillet. Cook over low heat, stirring constantly, until the mixture emulsifies and forms a glossy sauce, about 2 minutes.

Add the drained rigatoni to the mixture in the skillet, and toss to coat. Stir in the remaining 2 tablespoons butter. Cook over low heat, stirring constantly, until well combined, about 1 minute. Add the basil and lemon zest, tossing gently to combine.

Divide the pasta evenly among 2 bowls. Top evenly with the roasted tomatoes. Sprinkle with the Parmesan, and serve.

https://vid.tasty.co/output/387262/square_720/1759768125

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Top Tags

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