This bowl of Roasted Tomato Angel Hair Pasta is simple, quick, and incredibly delish. Majority of people automatically assume pasta is unhealthy, but I can assure you that is not always the case. Especially this bowl of extreme italian freshness. And I meann, carbs are good for us, right?
As most of you know, my husband is Italian and quite possibly the biggest pasta lover of all pasta lover’s. So as you can only imagine, we eat a lot of pasta around our house. With that being said, he knows good pasta when he sees it. And this dish was a total win in his book (and mine)- he literally gobbled up his entire bowl in minutes and asked me to make it again ASAP.
The prep time is also very minimal and totally do-able on a hectic, time sensitive weeknight- who doesn’t love hearing that? Simply start by roasting the tomatoes since that takes the most amount of time. While they are roasting, get the pot of water ready for the pasta, but don’t actually cook the pasta until 10 minutes before the tomatoes are done roasting. That way, your timing will be impeccable!
As always, there is an option to add grilled chicken, shrimp, or the protein of your choice to this tasty dish, but it’s definitely not a must.
Grab your glass of vino and dig in. Bon appetit!
- 2 servings of Angel Hair Pasta
- 1 lb grape or cherry tomatoes, sliced lengthwise
- 1 large shallot, thinly sliced
- 3 cloves of garlic, finely chopped
- 5 T Extra Virgin Olive Oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp thyme
- ¼ tso oregano
- ¼ tsp red pepper flakes
- 6 fresh basil leaves, rolled and sliced into strips
- 2 T fresh parsley, chopped
- Juice of ½ lemon
- 3 T butter
- 1 c Italian Cheese Blend; You know I love Trader Joe's Quattro Formaggio 🙂
- Fresh Parmesan Cheese, for topping
- Preheat oven to 350 and line baking sheet with parchment paper
- Toss tomatoes with 3 T olive oil, salt, pepper, red pepper flakes, shallots, garlic, thyme, and lemon juice. Place cut side up onto parchment paper; roast for 40 minutes until tomatoes are wilted and deliciously roasted.
- Using a large stock pot, cook pasta per instructions on package; turn off the stove, strain the pasta and return back to pot.
- When the tomatoes are finished roasting, remove from oven and add them to the pasta along with remaining olive oil, butter, basil, and cheese. Gently toss to combine.
- Serve in Bowls topped with fresh parmesan and chopped parsley. (Can just add more basil if you prefer)