My garden is going tomato crazy.
I pick so many tomatoes each day, it’s almost too much. I wonder…If my garden was sprouting cupcakes and chocolate, would feel like same way? Unlikely.
While my garden has been on a tomato craze-I’ve whipped up a new pasta dish that we really enjoy. We’ve had it a few weeks in a row, it’s that good (and we have that many tomatoes).
I don’t really know what I’d call it or where I got the idea. I feel like a small part of me is Italian (even though that is not true at all). I can gobble up any sort of tomato dish, chop fresh garlic on a daily basis, and I strongly believe that pasta is a major necessity.
If I had to name this dish, I’d probably call it Pasta with Roasted Tomatoes, because tomatoes are definitely the star of this dish. Regardless of the name, this dish is delish. It’s fresh and comes together easy. I hope you give it a try!
Before everything gets rolling, you’re going to want to roast up some small, fresh tomatoes. Roasting tomatoes in the oven is the most genius dinner discovery I have made. It takes a yummy tomato and scrumptifies it (yes I made that up) times a million.
Oven Roasted Tomatoes
Turn your broiler on high, leaving the oven racks in the middle of the oven.
Slice up a good amount of smaller tomatoes, such as cherry or grape. I used about 2 cups.
Place them upright up on a cookie sheet covered with parchment paper.
Drizzle with olive oil.
Sprinkle with sea salt and fresh pepper.
Place the cookie sheet into the oven. Let roast, on high, until tomatoes start to brown. Timing depends on the size and juiciness of your tomatoes, so keep an eye on them.
The result is something magical-chewy and sweet.
Meanwhile, you’ll want to get started on the pasta. Here are a few ingredients that I always have on hand at my house (all of which happen to be in this dish)…
Gemelli pasta (my personal fav), mascarpone cheese, parmesan cheese, artichoke hearts in brine, prosciutto or pancetta, garlic, and basil.
Having all of these ingredients on hand can help bring a delicious meal together in no time at all.
Pasta with Roasted Tomatoes
*Recipe by Sneaks and Sweets, serves about 4
1/2 box of Gemelli Pasta
1 TBS olive oil
4 ounces pancetta, diced
2 cloves garlic, chopped
1 cup frozen peas
1/2 cup artichoke hearts, chopped (purchase canned artichokes in brine)
1/2 cup (or more) pasta water
1/4 cup mascarpone cheese
1/2 cup freshly grated parmesan cheese, plus more for topping
Freshly ground black pepper
2 cups oven roasted tomatoes (see above)
*optional-Fresh chopped basil
Bring a large pot of salted water to boil.
Boil half a box of Gemelli pasta until al dente.
Note: DO NOT drain the pasta water-this is good stuff (thank you Giada)!
While pasta is cooking…
In a large pan, heat olive oil with diced pancetta until browned.
Add garlic, frozen peas, and artichokes. Sautee until peas are thawed.
Using a slotted spoon, remove cooked pasta from boiling water and place directly into pan, along with 1/2 cup pasta water.
Add mascarpone and parmesan cheese, stirring until incorporated. This should form a nice sauce that lightly coats pasta.
Pepper to taste.
Gently fold in roasted tomatoes.
You may find you need to add a little more pasta water (only if pasta looks dry)-add a little at a time.
Place pasta on a serving platter.
Top with freshly grated parmesan cheese and basil.
NOTE: This pasta would be equally as delicious without pancetta if you are vegetarian. Maybe you could add in some garbanzo or cannellini beans for a little extra texture.
3 mile run, power 100