This recipe takes advantage of the bounty of ripe cherry tomatoes in the summertime. We roast the cherry tomatoes at a high temperature to caramelize and concentrate their natural sugars. We reserve a portion of the cherry tomatoes and reincorporate them raw into the finished dish for a bright, fresh pop of flavor. We’ve left the grated parmesan optional for those who forgo dairy.
Roasted Tomato Basil Pasta
Ingredients
- 2 ½ cups cherry tomatoes, plus ½ cup, separated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup packed fresh basil leaves
- 10 oz rigatoni
- ¼ cup grated parmesan cheese, optional
Directions
1) Stir garlic and olive oil together in a small bowl. Place 2 ½ cups cherry tomatoes in a Suvie pan. Drizzle the garlic oil over the tomatoes. Season with 1/4 tsp salt and place into the bottom zone of Suvie.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 20 minutes
Top Zone: None
2) Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles) and cover pot with lid. Place pot inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 3 cups, 10 minutes
3) During the cook, cut remaining cherry tomatoes in half. Once the tomatoes have finished cooking, remove rigatoni and transfer to a large bowl. Stir fresh and roasted tomatoes into the pasta.
4) Chop the basil and then add to the bowl. Season with salt and pepper to taste and serve. Garnish with parmesan cheese if desired.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 300, Total Fat 8g, Total Carbohydrates 49g, Total Sodium 250mg, Total Protein 7g
