Last week we shot a “pizza night” concept for my book (little sneak peek here. It was soooo dreamy, I can’t wait for you guys to see it all!) Everyone at the shoot ate their weight in pizza, but we were still left with such a plethora of gorgeous heirloom tomatoes that I’ve been scurrying to find ways to use them up before they’re over the hill. We threw several on the grill and served with steaks, I made mountains of pico de gallo… and then I knew it was time for pasta. I gathered a bunch of beauties in various shapes, sizes and colors, tossed them with olive oil and sea salt and roasted in the oven just until the little ones started to burst and their flavor was concentrated and sweet. Into a serving bowl they went with lots of steaming gemelli (though penne or even spaghetti would have worked as well), salty black olives, toasted pine nuts and shards of parmesan. We poured glasses of pinot grigio and carried our bowls out to the patio to enjoy one of the last sunsets of summer. Keep reading for the recipe…
Roasted Heirloom Tomato Pasta
- 2 pounds mixed heirloom tomatoes
- 3 tablespoons extra-virgin olive oil, plus more for drizzling at the end
- kosher salt and freshly ground black pepper
- 6 garlic cloves, peeled and chopped
- 1/2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 pound gemelli pasta (or whatever pasta you like!)
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh basil leaves, stems discarded
- parmesan for grating
- Preheat oven to 400 degrees. Cut larger tomatoes into wedges (leave cherry tomatoes whole.) On a foil-lined baking sheet, toss tomatoes with extra-virgin olive oil, salt and pepper, garlic, oregano and red pepper flakes. Spread out evenly on baking sheet and cook for 15 – 20 minutes until smaller tomatoes start to burst. Remove from oven and set aside.
- Meanwhile, bring a large pot of salted water to a rolling boil. Add pasta, and cook according to package directions until al dente. Drain, and transfer pasta to a large serving bowl. Add tomatoes with all their juices and olives, and toss to combine. Sprinkle pine nuts and torn basil leaves over the top. Drizzle with extra-virgin olive oil and grate lots of parmesan over the top.
*photo by Camille