Roasted Tomato Pasta with Sausage and Fresh Basil

September 24, 2012

Not counting the salt and pepper, this pasta comes in with only five(ish) ingredients. But those five ingredients are all you need for a fresh, flavorful pasta.

This dish actually came about slightly unexpectedly. Lately, I’ve been seeing the most beautiful, vibrantly red tomatoes at the grocery store. Evidence:

But—I’ve always maintained an overwhelming distaste for fresh tomatoes. You know, the seeds and goo. They’re really just a little too much in the texture department for me.

I do, however, enjoy tomatoes in just about any other form. So, I decided to give them a little roasting. And you know what? They’re great. Roasting tomatoes intensifies their sweetness and makes the best, simple sauce.

Roasted Tomato Pasta with Sausage and Fresh Basil

1 1/2 pounds fresh tomatoes, halved and sliced

4-5 garlic cloves

2-3 tablespoons olive oil

3 Italian sausages, sliced

1/2 box of pasta

1/4 cup fresh basil, coarsely chopped

Salt and Pepper

Roasting the Tomatoes: Line a baking pan with tin foil and lay the sliced tomatoes and garlic cloves in a single layer. Drizzle with olive oil and a sprinkling of salt and pepper. Roast at 250°F for 4 hours.

Cook pasta according to package, reserving about 1/4 cup of the pasta water.

Heat sausage slices in a large skillet set over medium heat until cooked through. Add the roasted tomatoes, garlic and pasta water, breaking up the tomatoes as you stir. Once this is heated, add the cooked pasta and fresh basil. Serve with an optional sprinkling of parmesan cheese.

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