Rigatoni with Roasted Tomatoes
Pasta is the ultimate comfort food, and this rigatoni with roasted tomatoes recipe adds a few layers of deliciousness and ease. Did I mention deliciousness?
Ingredients
- 1 pound rigatoni pasta , or any tubular pasta
- 1 pound round tomatoes, ripe
- 2 clove garlic, peeled
- 2 tablespoons olive oil
- 3 tablespoons parsley
- ¼ cup pecorino cheese, grated
- salt
- pepper
Instructions
- Preheat the oven to 350 °F.
- Wash and cut the tomatoes into bite-size chunks. Chop the parsley and garlic together.
- Coat a large baking sheet with 2 tablespoons of olive oil. Arrange the tomato chunks on the sheet, sprinkle with the chopped parsley and garlic, season with salt and pepper, and drizzle with more oil. Bake for about 30 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
- Drain the pasta and toss with the roasted tomatoes and all their cooking juices.
- Serve with grated fresh Pecorino cheese.
Notes
PRO TIPS
- I cut the tomatoes into bite-size chunks, which are much easier to pick up with your fork than tomato slices. They are also much more accessible for little ones to eat.
- Cook the pasta al dente. Once you blend the pasta and tomatoes, more cooking will occur.
Nutrition
Calories: 531kcal | Carbohydrates: 90g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 550mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1.223IU | Vitamin C: 20mg | Calcium: 109mg | Iron: 2mg
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.