This post may contain affiliate links. Please read my disclosure policy.
Absolutely to die for- this Spicy Roasted Cherry Tomato Pasta is a must make this summer!!
If you find yourself contemplating what to make for a summer dinner party with friends, let this be the dish! It’s seriously SO mouthwatering delicious, and I promise everyone will love it. It has so many flavors of summer with the fresh tomatoes and basil, and it’s truly delicious hot or cold if it happens to cool off a little.
THIS POST IS SPONSORED BY DEXAS. ALL OPINIONS ARE MY OWN. THANK YOU FOR BEING HERE!!
Everyone needs a good colander, and I have the absolute PERFECT one for you. This Collapsible Standing Colander by Dexas is the best of the best. It features a unique silicone base to keep the basket raised off of the sink, and it collapses down flat for easy and convenient storage. I love this bone color but it also comes in grey and a very pretty sage green!
Here is what you will need!
- Cherry tomatoes.
- Garlic.
- Sun-dried tomatoes. I like to buy them julienne cut in oil.
- Shallot.
- Italian seasoning.
- Calabrian Chile paste. I love this one and this one.
- 1/2 tsp red pepper flakes
- Salt + pepper
- Angel hair pasta (or pasta of choice but angel hair is our favorite with this!)
- Ricotta
- Fresh basil.
- Parmesan.
Why You will love this recipe!
This is one of the tastiest things I’ve made all summer. Seriously. If there’s anything you need to make, let it be this! It comes together so effortlessly as you simply toss the tomatoes into a casserole dish and into the oven to roast for a true hands off recipe. Once the tomatoes are finished roasting, you combine them with the freshly cooked pasta, pasta water, creamy ricotta, and lots of fresh basil. Simple yet elegant and completely *chefs kiss*
Spicy Roasted Cherry Tomato Pasta
Ingredients
- 1 lb cherry tomatoes
- 2 Tablespoons olive oil
- 3 tsp minced garlic (about 4 large cloves)
- 1/3 cup sun-dried tomatoes, julienne cut, plus 2 tsp oil from jar
- 1 large shallot, halved and thinly sliced
- 1 tsp Italian seasoning
- 1 Tablespoon Calabrian Chile paste
- 1/2 tsp red pepper flakes
- salt + pepper
- 1/2 lb angel hair pasta (or pasta of choice but angel hair is our favorite with this!)
- 3/4 cup ricotta
- 1/2 cup reserved pasta water
- 10–12 fresh basil leaves, sliced + few extra for serving
- Parmesan, for serving
Instructions
- Preheat oven to 400 degrees and grease a medium sized casserole dish.
- Add tomatoes, olive oil, garlic, sun dried tomatoes + oil from jar, shallot, Italian seasoning, red pepper flakes, Calabrian Chile paste, salt + pepper to the casserole dish. Toss to coat everything and transfer to the oven for 30-35 minutes until tomatoes are bursting.
- Meanwhile, cook pasta per instructions on package, reserving 1/2 cup pasta water before draining.
- Add roasted tomatoes to the cooked pasta along with ricotta, reserved pasta water, 2-3 Tablespoons of grated parmesan and basil.
- Toss together until really creamy and serve with parmesan and basil.
- Enjoy!
Leave a Comment