Cherry Tomato Pasta Sauce
Ingredients
The sauce
-
16
ounces
cherry tomatoes
-
3
tablespoons
extra virgin olive oil
-
3-4
cloves
garlic
-
½
teaspoon
dry oregano
-
½
teaspoon
dry thyme
-
½
teaspoon
dry parsley
-
½
teaspoon
dry rosemary
-
¼
teaspoon
salt
-
¼ to ½
cup
reserved pasta water
-
½
cup
basil chiffonade
-
to taste
freshly ground black pepper
-
to taste
shredded Parmesan (optional)
The pasta
-
6-8
ounces
pasta of choice
Instructions
- Preheat the oven to 400°F and optionally line a half sheet pan with parchment paper.
- Cook the pasta according to package instructions, reserving at least ½ cup of the pasta water.
- Slice the garlic cloves and layer them with cherry tomatoes on the sheet pan. Drizzle with 2 tablespoons of olive oil and coat well.
- Roast the tomatoes and garlic for 20 minutes, stirring halfway through, until the tomatoes burst and skins shrivel.
- In a medium saucepot over medium heat, add 1 tablespoon of olive oil and the dry herbs, cooking for 30 seconds to a minute.
- Add the roasted cherry tomatoes, garlic, any collected liquid, salt, and half of the basil to the pot. Stir to combine.
- Thin the sauce with ¼ cup of reserved pasta water and simmer uncovered for 5 minutes, adding more pasta water as needed.
- Serve the pasta topped with the cherry tomato sauce, remaining basil, black pepper, and Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
368
Total fat
15g
Total carbohydrates
50g
Total protein
9g
Sodium
216mg
Cholesterol
0mg
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