Cherry Tomato Pomodoro Pasta

Tomato season is my favorite time of year. Nothing compares to the taste of a homegrown tomato. And yes, I developed this recipe when my backyard vines were at peak production (and the flavor was incredible!) But year round, cherry tomatoes are your best-bet at a grocery store. Roasting them unlocks a sweetness you can’t normally find off-season, and gives you a fresh alternative to jarred or canned sauces. Yum!

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Phe Count:

87 mg phe / serving
Yield: 2 servings

Ingredients:

3 servings Aproten pasta (your choice of noodle!)
2 C cherry or diced tomatoes

¼ C olive oil + 1 Tbsp
2-3 garlic cloves, chopped
1 Tbsp onion
2 Tbsp parsley, chopped  
1 tsp red chili flakes
Salt, to taste

Directions:

1. Set a medium pot of water over medium-high heat to boil. Salt the water.

2. Preheat your oven to 350 degrees F.

3. Slice your cherry tomatoes in half, and put them on a small baking sheet in a single layer. Add 1 Tbsp of olive oil to the baking sheet and toss the tomatoes to lightly coat.

4. Place the tomatoes in the oven for 15 minutes. They will be soft and will lose some of their liquid, but will still main their shape.

5. While the tomatoes are in the oven, cook your pasta according to package instructions. Approximately 8 minutes in the boiling water. Take it out while the noodles are still slightly al dente, and use a colander to drain.
   Note: the package instructions say to rinse cooked pasta with water to remove excess starch, but I skip this step to help absorb and integrate the sauce.

6. While both tomatoes and pasta are cooking, heat your olive oil in a medium-sized skillet over medium heat. Add your chopped garlic and chili flakes and cook for approximately 2-3 minutes, until garlic has softened and begins to turn translucent. Be careful to stir and do not allow the garlic to brown or burn.

7. When tomatoes are done, remove them from the oven and allow them to cool on their own for a few minutes. Then, add them to your skillet over low heat to combine the flavors. When you add the tomatoes, feel free to include some or all of the juice on the baking tray for additional flavor. Then, add chopped parsley and stir once more.

8. When your pasta is finished and drained, return to the pot over low heat and add the sauce. Season with salt (to taste) and gently stir for a couple of minutes until all ingredients are combined and pasta is evenly coated.

9. When plating, be careful to divide the quantity of tomatoes as evenly as you can. (they like to hang out at the bottom of the pot!)

TASTY TIP**
I love to top this one topped with Follow Your Heart Vegan Parmesan. I’ve tried 3-4 different vegan parm options now, and this one is by far the best. Highly recommend.