Description
Cherry tomatoes become incredibly juicy and flavorful when roasted in the oven with garlic and vegetable broth. Toss with capellini or spaghetti for the most delicious pasta dinner!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 5 cups red and yellow cherry, grape, or other small tomatoes
- 5 cloves garlic, peeled
- 1/4 cup vegetable broth
- 1/4 teaspoon salt
- pinch red pepper flakes
- 8 oz. cappellini or spaghetti (or other gf pasta, if needed)
- 1/2 cup fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese (microbial-rennet)
Instructions
- Step 1: Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, vegetable broth, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
- Step 2: Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.
Notes
Shrimp option: Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Italian
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 423 kcal
- Sugar: 27 g
- Sodium: 251 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: roasted cherry tomato capellini, Italian pasta, roasted tomatoes, vegetarian pasta