Roasted Tomato Pasta
This delicious pasta is my new favourite. It’s filled with wonderful flavours thanks to the roasted tomatoes (just burst and caramelized) with garlic, the fresh basil and topped with parmesan shaves. You could stir some spinach into this, it’s an easy way to add more veggies to your meal.
Tomato season is on, but oven-roasting tomatoes coax out flavours from average tomatoes, for those not so tasty which need a little pop of. It’s the perfect technique for concentrating flavor. I add fresh garlic, a generous drizzle of extra virgin olive oil, and a good bit of salt and freshly cracked black pepper, roast them at high temperature for a good while. They are kind of hard to overcook them, but check them from time to time. I love roasted tomatoes as part of my tomato sauce, but also as an antipasto or even breakfast over a sourdough of toasted bread and some fresh labneh, YUUUM!
Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. Basil is a super fragrant herb and it is anti-inflammatory to the body. I’ve used 100% buckwheat penne pasta, making this pasta dish gluten-free. It’s a bit more gummy than traditional pasta, but is delicious and nutritious. Buckwheat is an ancient grain with a nutty flavour, low GI and high in amino acids, fibre and essential minerals as magnesium, zinc and copper. Buckwheat also contains the amino acid tryptophan which helps to make serotonin, the feel good hormone, responsible for feelings of wellbeing and happy digestive health.
It could be eaten warm or even cold as part of a summer lunch. How would you like to eat your roasted tomatoes? Remember to tag #healthyforkful if you try this beautiful pasta, or leave a comment below, I would love to know what do you think about it!!
- 150 grams pasta I've used buckwheat pasta
- 300 grams cherry tomatoes
- 2 garlic cloves
- 1 dried chilli
- 1/2 zucchini sliced
- 1 handful basil leaves
- Drizzle extra virgin olive oil
- Salt
- Black pepper
- Parmesan shaves
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Preheat the oven at 200ºC. Line small oven tray with parchment paper.
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Start by roasting your tomatoes. Place the tomatoes in the prepared tray, with garlic, chilli, olive oil, salt and pepper. Roast about 20 minutes .
Add sliced zucchini and roast 15 minutes more.
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Meanwhile boil the pasta in a pan full of boiling water following the package instructions. When the pasta is boiled, drain the water.
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In the pan where you boiled the pasta, add the pasta, zucchini, roasted tomatoes with its juices and fresh basil leaves. Mix and warm a little bit (although it could be served cold)
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Serve with shaved parmesan and add more black pepper if you like.