Roasted Tomato and Onion Pasta

I previously mentioned in the Truffle Butter Pasta post, that I love to tinker and play with pasta recipes and basically make them up from whatever I can find in the fridge. This recipe is a variation on something I made years ago when I was stuck on vacation in a lake house and there was very little in the fridge. Essentially, all I had to work with was some fresh tomatoes and onions. It turned out pretty well, and I have been messing with it ever since.

For this particular recipe I used the following ingredients:

  • Wegmans Food You Feel Good About Flavorful Medley Snacking Tomatoes, FAMILY PACK – cut them all in half – 24 oz.
  • 1 Vidalia or sweet onion – sliced thin
  • 2 tablespoons of butter
  • 1.5 pounds of pasta (your choice) I used pappardelle
  • 8 oz of fresh mozzarella
  • 1 cup black olives from the olive bar – not canned -, sliced in half
  • ½ cup olive oil – I usually use good organic olive oil
  • ½ cup of parmesan/romano cheese

I always start with the important parts first, good music and a little wine, then I preheat the oven to 400 degrees. While the oven is heating, I cut the tomatoes, onions, and olives. I put the tomatoes and onions in a bowl with the olive oil and toss it all together so that all of the veggies are evenly coated in oil. I place the oiled up veggies in a glass 9 x 14 pan and put it in the oven to roast. While that is going on, I cut up the mozzarella into small cubes and I put the pasta water on medium to high to get started.

I don’t have a specific cooking time for the tomatoes and onions. I check after about 20 minutes to see if the skin is falling off of the tomatoes. The basic goal is to get the tomatoes and onions soft and juicy and for the skins to be falling off the tomatoes. I do my best to finish the pasta slightly after the tomatoes and onions are done roasting.

When the tomatoes and onions are done, I take them out of the oven and put the butter and olives in and mix it all together. When the butter has melted, I toss the mixture in with the pasta and do my best to mix it all evenly. After it’s all mixed together, I put the fresh mozzarella and parmesan/romano on top and mix that all in, but I don’t need that to be evenly distributed. I usually mix everything together right in the pasta pot.

Then, I serve it all right away! Done and delicious!

I have made several variations of this with different tomatoes and it almost always comes out great. Let me know if you try it or if you try something similar!


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