Roasted Cherry Tomato Pasta
An easy summer pasta with the freshest of tomatoes and basil!
Servings 8 Servings
Calories 180kcal
Ingredients
- 4 cups cherry or grape tomatoes, halved
- 3 cloves garlic minced
- 1 tablespoon capers rinsed and drained
- 1 tablespoon olive oil plus extra for drizzling
- ½ teaspoon kosher salt plus extra for seasoning
- ¼ teaspoon freshly ground black pepper plus extra for seasoning
- ½ cup Italian-style seasoned Panko bread crumbs
- 1 pound Ziti or use macaroni if on hand
- 1 ¼ cups 2 1/2 ounces Parmesan cheese, grated
For Garnish:
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- Combine the tomatoes, garlic, capers, olive oil, salt and pepper in the baking dish and toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
- While the tomatoes are roasting, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
- Put the pasta in a large serving bowl and spoon the tomato mixture onto the pasta; add the cheese and toss well. Use the pasta water to thin out the sauce if necessary.
- Drizzle with additional olive oil and season with salt and pepper, to taste. Serve with the chopped parsley as garnish
Nutrition
Serving: 1Serving | Calories: 180kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 385mg | Fiber: 2g | Sugar: 1g