Hey there, fellow food lovers! Feeling that autumnal chill in the air? I know I am! It's that time of year when we all start craving dishes that are as comforting as a warm hug. And what could be more comforting than a big bowl of pasta? But not just any pasta – we’re talking about roasted tomato pasta with a depth of flavour that'll make your taste buds sing.
Now, you might be thinking, 'Roasted tomatoes? That's a lot of work!' But trust me, this recipe is as easy as pie (or should I say, as easy as pasta!). We're ditching the endless stirring and opting for a simple bake-and-blend approach that yields maximum flavour with minimal effort.
The Magic of Umami
Have you ever wondered what gives some foods that extra 'oomph'? It's called umami, the fifth taste, and tomatoes are packed with it! Slow-roasting them with heaps of garlic and herbs really brings out this incredible flavour. It's like capturing the essence of summer sunshine in a dish!
Make It Your Own!
The best part about this recipe? It’s super flexible! Here's how to customize it:
- Veganize It: We're keeping things plant-based! Swap out any dairy for our suggestion of almond ricotta and watch it shine.
- Add Some Crunch: I love adding toasted breadcrumbs or pine nuts for some texture. They add a lovely bite to the creamy pasta.
- Spice It Up: If you like a little heat, toss in a pinch of chili flakes.
- Go Green: Fresh basil or parsley are great to add that last little fresh flourish of flavour
Recipe
Ingredients
- 1 kg small ripe tomatoes (cherry, plum, or a mix)
- 8 cloves of garlic, crushed
- 3 tbsp olive oil
- 1 ½ tsp dried oregano
- Salt and pepper, to taste
- Pinch of chilli flakes (optional)
- Pinch of sugar (optional)
- Fresh basil, a few sprigs (optional)
- 300 g of your favourite gluten-free pasta
Optional Extras
- 2 tbsp toasted breadcrumbs
- 2 tbsp pine nuts (or almonds), toasted
- 2 tbsp capers or sliced olives
- Vegan almond ricotta
- Fresh herbs, for garnish
Instructions
- Preheat your oven to 220°C (425°F).
- Halve the tomatoes and place them in a large baking dish with the crushed garlic cloves.
- Drizzle with olive oil, and season with oregano, salt, pepper, chilli, and sugar (if using).
- Add the sprigs of basil, if you have them, and roast for 25-30 minutes.
- While the tomatoes roast, cook your pasta until just shy of al dente.
- Once the tomatoes are soft and slightly charred, transfer them and the juices to a blender.
- Squeeze out the garlic cloves from their skins and add them to the blender. Discard the basil stalks
- Blend until smooth.
- Transfer the sauce to a pan, heat gently, and toss in the cooked pasta.
- Serve immediately with your choice of toppings. I love using toasted breadcrumbs, vegan ricotta, and fresh parsley.
Pro Tip:
- This pasta is even more delicious the next day! Make a big batch and enjoy it as leftovers.
So there you have it—a bowl of sunshine, flavour, and comfort all in one! I hope you enjoy this recipe as much as I do. Don’t forget to tag me on Instagram when you make it – I love seeing your creations!