I'm late for national pasta day, but it isn't too late for a great recipe. Theses tomatoes came straight from Kid 1's friend's backyard so I guess they are organic. I don't know about you but tomatoes from the garden take salads, pasta, basically anything to that next level. This is so easy to make also. An ample amount of garlic, ensure, no vampires will come visiting also!!
3 c. cherry or grape tomatoes
1 Tbsp. extra virgin olive oil*
1/2 tsp. sea salt
2 Tbsp. extra virgin olive oil*
1 shallot, finely diced
2 large cloves garlic, minced or crushed
1 c. organic, where possible chicken or vegetable stock
1/2 c. chopped fresh basil leaves
2/3 c. grated fresh parmesan
200g. capellini or spaghettini pasta
salt and pepper to taste
extra basil, parmesan and extra virgin olive oil* to serve
Heat the oven to 375F and line a baking sheet with parchment paper.
Place the tomatoes on the lined baking sheet, drizzle with 1 Tbsp. extra virgin olive oil and sprinkle with salt. Roast for approximately 25 minutes, until the tomatoes are starting to caramelize (slightly brown) and break down. Remove from the oven and set aside to cool.
Place a large pot of salted water on to boil on high heat. In a medium heavy-bottomed pan or pot, heat the 2 Tbsp. of extra virgin olive oil over medium heat. Add the shallot and stir, cooking for 1 minute. Add the garlic and cook for an additional 1-2 minutes, until the garlic and shallot are fragrant and transparent (avoid browning). Immediately add the stock and simmer on medium-low until it is reduced and most of the liquid is gone. Turn off the heat.
Cook the pasta in the large pot of boiling water until al dente (firm to the bite).
Using a set of tongs, transfer the pasta to the pan or pot containing your shallot and garlic mixture.
Add the parmesan cheese, basil, roasted tomatoes, and toss. Add back some of the pasta water if the pasta is too dry to get a smooth velvety pasta ‘sauce.’
Season with salt and pepper and serve with the extra basil, parmesan and a drizzle of olive oil to taste.