Balsamic Roasted Cherry Tomato Pasta
Roasting fresh cherry tomatoes with olive oil and balsamic vinegar creates an amazingly flavorful sauce. Tossed with pasta, it makes bright, fresh meal that's so easy to prepare.
Servings: 4 -6 servings
Calories: 381kcal
Ingredients
For the tomatoes
- 2 lbs. cherry or grape tomatoes halved
- 1/4 cup olive oil
- 2-3 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sugar
- 2-3 cloves garlic minced
- Salt and pepper to taste
For the pasta
- 16 oz. linguine or other long pasta
- 1 cup reserved pasta water
- 1/2 cup fresh basil leaves torn
- Grated parmesan cheese
Instructions
- Preheat the oven to 450 degrees. Line the baking sheet with foil for easier clean-up, if desired.
- Spread the halved tomatoes over the baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with Italian seasoning, red pepper flakes and sugar. Add the garlic and toss everything to coat well. Season with salt and pepper, to taste.
- Roast for about 30 minutes, or until the tomatoes are soft and the pan juices have started to thicken.
- Meanwhile, cook the pasta according to the package directions. Reserve one cup of pasta water and drain. Add the pasta to a large bowl.
- Pour the roasted tomatoes and all of the pan juices over the pasta. Toss to coat well. Add pasta water as needed until sauce reaches desired consistency.
- Garnish with fresh basil and grated Parmesan cheese before serving.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 65g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 70mg | Fiber: 5g | Sugar: 23g