Original video by @applesauceandadhd — all credit to the creator.
Roasted Blistered Tomato Pasta
Cherry tomatoes roast with garlic and olive oil until they burst, then get tossed with hot pasta, Parmesan, and starchy pasta water into a fast meatless sauce. Fresh parsley and torn mozzarella finish it.
Ingredients
- 2 containerscherry tomatoes · on the vine, washed and stems removed
- —olive oil · be generous — this becomes the sauce
- 3 clovesgarlic · thinly sliced
- —salt
- —freshly cracked black pepper
- —pasta
- —Parmesan
- —reserved pasta water
- —fresh parsley
- —fresh mozzarella
Steps
- 1
Heat the oven to 400°F.
- 2
Pull the washed tomatoes off their vines into a ceramic baking dish. Add a generous pour of olive oil, the thinly sliced garlic, salt, and fresh cracked black pepper.
- 3
Roast for about 20 minutes, until the tomatoes start bursting and blistering.
- 4
Meanwhile, bring a shallow skillet of water to a boil and salt it like the sea. Cook the pasta until done, reserving some pasta water before draining.
- 5
Add the blistered tomatoes to the pasta along with all the olive oil and garlic they roasted in.
- 6
Stir in Parmesan and a splash of the reserved pasta water for starchiness.
- 7
Sprinkle with fresh parsley and add fresh mozzarella. Stir, taste, and serve.
Creator's notes
Jessica's fallback for the nights she forgets to thaw chicken — "the correct amount of tomatoes is this many," meaning two containers of the little flavor-bomb tomatoes.
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