Roasted Cherry Tomatoes and Garlic Pasta
An easy and summery pasta dish for any occasion. This roasted cherry tomatoes and garlic pasta is so simple to make, creamy, tangy and just... *chef's kiss*. This is one of my favourite pasta dish to prepare during tomato season.
This dish works perfectly:
- For a quick and tasty dinner with friends or family
- For a Netflix-n-chill night with your better half
- To impress your date on your pasta skills without making it too complicated
Serving: 2 people
Prep time : 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
For the roasted tomatoes and garlic
500g cherry tomatoes
3 larger tomatoes. I used a mix of pineapple and mini coeur de boeuf tomatoes but you can use any
1 large garlic
For the pasta
250g spaghetti regular or whole wheat
1 zucchini to make zucchini noodles or dice them
Cut the larger tomatoes and garlic in half, lengthwise.
In a large cast iron pot, add the the cherry tomatoes, regular tomatoes and garlic. Cover them with olive oil (about 4-5 tablespoons) and 2 large pinches of coarse salt. Add pepper to taste.
Roast everything in the oven for about 30min on 200°C or until the tomatoes are nice and juicy
While the tomatoes are roasting, cut the zucchini either in noodles with a zoodler or in small dice.
Cook the pasta as indicated on the packaging.
When the tomatoes are ready, take them out of the oven. Gently press the 2 garlic pieces to extract the garlic from their pods. Add the pasta to the cast iron pot along with the zucchini. Combine well.
Serve and top with olive oil, fresh basil, black pepper and lemon zest.