los angeles guest suites

 

pom couscous

pom steak

Pasta with Roasted Cherry Tomatoes & Fresh Herbs

by Joseph Erdos
Print Email

tomatopasta.jpgWith my garden laden with cherry tomatoes this year, I've tried to come up with different solutions for using them in recipes besides eating them raw as fast as they ripen. Last year I made cherry tomato salad, but even then the plants were so abundant that I fed my coworkers with tomatoes for weeks upon weeks. This year, my cherry tomatoes are the only ones that haven't been affected by the blight, which has caused havoc on farms in the Northeast. Some farmers have now resorted to burning their crops. Luckily the disease hasn't been so drastic in the small scale. This year I'm keeping all the tomatoes to myself.

For me each raw cherry tomato is a burst of powerful summer flavor, but with a bit of cooking, they are even better. One of the best ways to get the maximum flavor from vegetables is by roasting them. Roasting cherry tomatoes concentrates their flavor so that they taste almost like sun-dried tomatoes. In this recipe, I roast them with the addition of garlic, oil, red pepper flakes, and vinegar. The balsamic vinegar brings out a layer of savory sweetness while the other ingredients create a simple and very tasty sauce. There are no long hours of cooking sauce on the stove top required. Once the pasta and roasted tomatoes are combined, the addition of fresh herbs releases perfumed aromas and pungent flavors. It's truly a very satisfying and quick-to-make pasta dish.

Pasta with Roasted Cherry Tomatoes and Fresh Herbs

2 pounds cherry tomatoes
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
coarse sea salt
freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup torn basil leaves
1 pound linguine

Preheat oven to 375 degrees F. In a 9-by-13-inch glass baking dish, combine tomatoes, garlic, oil, vinegar, and crushed red pepper flakes. Season with salt and pepper. Roast tomatoes until tender, juicy, and skins have popped, about 40 to 50 minutes.

Cook linguine according to package directions in a large pot of liberally salted water until al dente. Drain and return to pot. Add tomato mixture, oregano, parsley, and basil. Toss together and serve immediately. Yield: 4 servings.

 

Also published on gastronomersguide.com

 

 

Add comment


Security code
Refresh

Restaurant News

The Bentwood Tavern
Michigan
by Lisa Dinsmore

boats.jpgOn our recent trip to Chicago, my husband and I found ourselves fairly secluded from the outside world as we cared for my aging father-in-law while my mother-in-law got a much needed vacation....

Read more...
A Perfect Saturday in the Bay Area
San Francisco
by Rachel Parker

sanfranciscocablecars.jpg The trouble with San Francisco is that there are way too many fabulous places to eat. Regardless of how much over-eating a person chooses to do, enjoying more than 3 meals a day may be the...

Read more...
Atkins Farms Apple Cider Donuts
New England
by Lisa Dinsmore

atkinsapples.jpgLiving in Los Angeles, we know it's Fall by looking at our calendars not by the weather. October is usually one of our hottest months with no colorful, falling leaves, frost or crisp, cool days to...

Read more...
We Can't Get Enough Kogi
Los Angeles
by Telly Kousakis

kogi1.jpgUnless you've been living under a rock you've likely heard of Kogi BBQ, LA's twitterific Korean-Mexican fusion truck. If not, allow me to introduce you. The Kogi BBQ fleet, now three trucks...

Read more...