Description
This Roasted Burst Tomato Pasta combines juicy cherry tomatoes, tender broccolini, and a light olive oil sauce for a delicious, easy-to-make meal that can be served warm or at room temperature and makes great leftovers!
Ingredients
Scale
- 1 pound short pasta (I like orecchiette, bowties or medium shells)
- ¼ cup olive oil
- 2 pints cherry tomatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cloves garlic, roughly chopped
- 1 bunch of broccolini, roughly chopped including stems
Instructions
- Preheat oven to 425 degrees. In a large baking dish add the olive oil, tomatoes, ½ teaspoon salt, ¼ teaspoon pepper and chopped garlic. Mix until tomatoes are well coated. Roast in the oven for 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add 1-2 tablespoons of salt. Add the pasta and cook according to the package, about 9-11 minutes.
- After the tomatoes have been cooking for 20 minutes, remove from the oven and add the chopped broccolini. Toss to coat and put back in the oven for another 10-12 minutes until the broccolini is tender and tomatoes begin to burst.
- Reserve about ½ cup of the pasta water and drain the cooked pasta. Pour the pasta into a large bowl and top the cooked pasta with the tomato mixture, including all the juices. If the pasta seems dry, add reserved pasta water a little at a time to loosen up the mixture. Serve warm or at room temperature. Also makes great leftovers.