40 min
40 min
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This tomato pasta is an absolute die-hard fan favorite amongst my weekly clients – especially in the summer time. With only 3 ingredients needed to make this simple & delicious meal, you’ll be sure to keep this recipe in your back pocket for rainy days. The secret? Make sure to use the juicest tomatoes you can find. Have a tomato rotting in the corner, that desperately needs some love? No problem. Give it a rough cut and use it to make this yummy meal. In the recipe, we recommend to use two kinds of tomatoes, but feel free to substitute with whatever tomatoes you have.
1 large pot
sheet
parchment
cutting board
knife
Start by pre-heating your oven to 425°F.
Set a pot of water to boil. For 4 quarts of water, add two tablespoons of salt.
Rough chop your large tomatoes into large chunky pieces.
Line your sheet tray with parchment paper. Add your baby tomatoes and your roughly chopped tomatoes to the tray.
Season generously with salt and olive oil. Put in oven to roast for 30-40 minutes or until all the juices have been released.
Once your tomatoes are finished, add your pasta to the boiling water. Cook according to the directions on the box.
Once al dente, drain the pasta, leaving 1/2 cup pasta water aside.
Add the tomatoes and juice directly from the sheet tray back into the pot with the pasta. Toss until fully incorporated.
Add in pasta water and cook on high heat until sauce is thick and homogenous.
Turn off heat and add basil. Keep the leaves whole (not chopped) but removed from the stem.
Serve immediately or allow to cool and serve as a room temp pasta salad.
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