Wednesday, June 30, 2010

Roasted tomatoes pasta

I am definitely enjoying my garden this year. We have been blessed with nice weather so far and thanks to that everything is growing and flowering like mad.

My tomatoes have just started to form, I have to give them couple more weeks.


Well, I was craving tomato pasta right now so I got inspired by beautiful Sophie Dahl. I used her Roasted tomato soup as base for sauce and shop-bought cherry tomatoes.
No measurements this time, just feel free to add everything according to your taste.
Put cherry tomatoes into ovenproof dish. Add unpeeled gloves of garlic, a few springs of thyme, rosemary, oregano and season with freshly ground pepper and salt. Add good splash of olive oil and roast in oven for 175 C degrees for at least 30-40 minutes or until tomatoes start bursting.
Meanwhile cook the pasta (I used tagliatelle).
Take the tomatoes out of the oven. Fish out springs of herbs (leave leaves in sauce). Squeeze the garlic out of its skin and mash everything slightly with fork. Add the cooked pasta. Crumble over some feta cheese (mozzarella would work very well too, but I didn't have any) and scatter some basil leaves. Enjoy with glass of wine.


2 comments:

  1. Looks so summery! The hot weather has had me craving dishes just like this, though I'm not sure I could deal with leaving the oven on for 40 minutes.

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  2. You can put the oven on and leave the kitchen ;-) Thanks for stopping by!

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