- Prep Time : 10 min
- Cook Time : 20 min
Serves: 4 > Difficulty: Easy
For some heat, add some crushed red pepper flakes to the tomatoes before roasting.
- 1/2 kilogram penne or any dried pasta you like
- 3 Cups cherry tomatoes, halved
- 1 medium onion, chopped
- 4 cloves of garlic, chopped
- 1/4 teaspoon dried oregano
- 2 Tablespoons of fresh italian pasley, chopped
- 1/2 teaspoon of sugar
- 1/2 cup Vegetarian parmesan cheese
- 1 tablespoon butter
- olive oil, salt, pepper
Bring water to a boil in a big saucepan.
In a medium bowl mix cherry tomatoes, onion and garlic. Add olive oil, about 3-4 tablespoons, and season with salt, pepper, sugar and oregano. Mix well so all the veggies get well coated.
Transfer veggies to cookie sheet lined with aluminum foil for easy clean up. Roast veggies in oven at 350 F for 10-12 min or until tomatoes start to release its juices. When water is boiling add one handful of salt, add the pasta and stir. I let the water come back to a boil, cover the pan and turn off the heat and let it stand for 12-14 min, stirring occasionally so pasta won’t stick, or you can follow the instructions on the box. Remove veggies from oven and let cool for 5 min. Drain pasta reserving 1 cup of pasta water. Return pasta to saucepan. Add 1 tablespoon of olive oil and stir to prevent from sticking.
Put veggies in a blender with all juices it rendered, add some pasta water if necessary, about 1/2 cup. Blend until it becomes a nice and smooth sauce. Season to taste with salt and pepper.
Add butter, roasted cherry tomato sauce, vegetarian parmesan cheese and parsley to the pasta, toss well to combine. Serve immediately with extra vegetarian parmesan on top.
It is really a yummy dish, you can taste the sweetness of the roasted veggies. Hope you enjoy it as much as I do.