Pasta with Roasted Tomatoes and Parsley

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The recipe takes very little effort and time but delivers big flavors.

Preparation time: 30 minutes

Cooking time: 60 minutes

Serves 4


4 medium sized, ripe tomatoes, washed
4 cloves garlic, skins removed, finely chopped
1 bunch Italian parsley, leaves only, washed, pat dried, finely chopped
1 small, yellow onion, washed, skin and root end removed, roughly chopped
3 tablespoons olive oil
2 tablespoon sweet butter
Sea salt and black pepper
1 tablespoon Kosher salt
1 pound pasta, preferably DeCecco, spaghetti, penne, ziti, or gnocchi
Sea salt and pepper


Preheat the oven to 400°F. Use a paring knife to cut out the stem part on the top of the tomato. Place the tomatoes on a Silpat or aluminum sheet on a baking sheet. Drizzle with 1 tablespoon olive oil. Season with sea salt and pepper. Put in the oven and roast for 45 minutes.

Remove and let cool to the touch. Pull off skins and discard. Using your fingers or a paring knife, pull apart the tomatoes in a large bowl, being careful to reserve all the liquid, including the clear liquid that accumulated on the baking sheet while cooking.

That clear liquid is delicious “essence” of tomato, full of flavor and good to use on pasta, salad, or baked fish.

While the tomatoes are roasting, boil a gallon of water with the Kosher salt. Add the pasta, stir well, and cook until al dente, about 10 minutes. Drain and reserve 1 cup pasta water. Return the pasta to the pot. Drizzle with 1 tablespoon olive oil and 1 tablespoon sweet butter. Stir well. Season with sea salt and pepper. Lay a sheet of aluminum foil over the top but do not seal. Set aside.

In a sauté pan, melt the remaining tablespoons of sweet butter and olive oil. Sauté the parsley, onion and garlic until lightly browned. Add the torn up roasted tomato and ½ cup of pasta water.

Reduce the sauce on medium high heat, tasting and seasoning with sea salt and pepper. After the sauce thickens, add the pasta. Toss well. If more liquid is needed, use the pasta water. Taste and adjust seasoning with sea salt and pepper.

Serve hot with freshly grated Parmesan cheese.


To the sauté add 1/2 cup finely chopped olives, pitted

To the sauté add 1/2 cup corn kernels

To the sauté add 1/4 teaspoon cayenne pepper

To the sauté add 1 cup grilled or raw shrimp, washed, peeled, deveined, roughly chopped

To the sauté add 1 cup grilled Italian sausage, roughly chopped


- Courtesy of David Latt


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