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Slow Roasted Tomato Pomodoro with Whole Wheat Penne

Slow Roasted Tomato Pomodoro with Whole Wheat Penne

Pomodoro (which means “tomato” in Italian) is a classic, simple, Italian pasta sauce. In our version, roma tomatoes, garlic, and onion are slow roasted, with a drizzle of olive oil to deepen the flavors and enhance the aromatics. Unlike chunky marinara sauces, pomodoro sauce is blended until smooth. This pureed-style of tomato sauce adheres better to pasta, getting into all those nooks, crannies, and crevices, making each bite that much more flavorful. 

Note: This recipe can be doubled to make 4 portions by doubling the ingredients and splitting the vegetables between 2 Suvie pans.

Slow Roasted Tomato Pomodoro with Whole Wheat Penne

  • Servings: 2
  • Difficulty: 45 minutes
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Ingredients

  • 4 roma tomatoes, quartered 
  • 4 garlic cloves, peeled 
  • ½ cup sliced yellow onion
  • 2 tbsp olive oil 
  • 1 tsp honey 
  • 2 cups whole wheat penne pasta 
  • 1 tbsp tomato paste 
  • 4-6 fresh basil leaves, chopped or torn

Directions

1) Place 4 quartered tomatoes, 4 garlic cloves, and ½ cup onion in a Suvie pan. Drizzle with 2 tbsp olive oil and 1 tsp honey. Season with ½ tsp salt and a hearty pinch of black pepper, and stir to combine. 

2) Place the pan in the bottom zone of your Suvie, input settings, and cook now. 

Suvie Cook Settings

Bottom Zone: Roast at 375°F for 45 minutes 

Top Zone: None

3) While the tomatoes are roasting, fill the water reservoir located on top of the Suvie Starch Cooker to the 3 liter line. Place 2 cups penne in the strainer insert, place strainer insert into the pasta pot (green handles), and place the pot lid on top. Place the pasta pot on the hot plate, close the door, ensure drain tray is in place, and hit “cook”.      

Suvie Starch Cooker Settings:

Pasta, 9 minutes

4) Halfway through roasting, gently stir the vegetables, and spread out in an even layer. Return to your Suvie and continue to cook. 

5) After the tomatoes have cooked, remove the pan from your Suvie and transfer the contents to the bowl of a food processor or blender. Add 1 tbsp of tomato paste to the roasted veggies and blend until smooth, about 2 minutes. 

6) After the pasta has cooked, remove the strainer insert, strain off any residual water, and transfer penne to a large bowl. Add the pomodoro sauce and toss to coat. Season to taste with salt, and divide between bowls. Garnish with basil before serving.

Slow Roasted Tomato Pomodoro with Whole Wheat Penne

Nutrition

Nutritional Information per serving (2 servings per recipe): Calories 383, Total Fat 16g, Total Carbohydrates 57g, Total Sodium 422mg, Total Protein 12g.

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