Pasta with Parmesan Roasted Tomatoes

Tender macaroni, silky tomato sauce, and parmesan-spiked, oven roasted tomatoes. Sweet sauce, tangy tomatoes, and plenty of parmesan -- this is a winning dish on every level.

Course Main Course

Cuisine American, Italian

Diet Low Fat, Vegetarian

Keyword easy dinner, quick dinner, roasting, roasting tomatoes, vegetarian dinner

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 541kcal

Author Robin Miller

Equipment

Ingredients

12-16 cherry tomatoes or grape tomatoes halved (halve grape tomatoes lengthwise)
2 tablespoons grated parmesan cheese plus more for serving
Salt and freshly ground black pepper
1 pound pasta of choice I used elbow macaroni
2 1/2 cups tomato sauce or crushed tomatoes or pureed tomatoes
1 tablespoon granulated sugar optional but helps balance the acidity from the tomatoes
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/4 cup heavy cream or half-and-half
Chopped fresh basil or parsley for serving optional

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. In a medium bowl, combine the tomatoes, parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the tomatoes to the prepared pan and spread out in a single layer, flesh side up. Roast for 10 minutes, until the tomatoes start to blister and the cheese is golden.
Meanwhile, cook the pasta according to the package directions. Drain and cover with foil to keep warm.
To make the sauce, combine the tomato sauce, sugar, Italian seasoning, and basil in a medium saucepan or high-sided skillet. Set the pan over medium-high heat and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Reduce the heat to low and stir in the cream. Season to taste with salt and black pepper. Add the pasta to the sauce and stir to coat. Top the pasta with the tomatoes and basil or parsley (if using) and serve with extra parmesan cheese on the side.

Nutrition