#63: Roasted Cherry Tomato Pasta

We need to talk about tomatoes 🍅

When is the last time you had a really good tomato? One that was bursting with sweet flavor? A good tomato is hard to find but right now is when you will find them.

I haven’t had a great tomato since last summer, seriously. When heirlooms started to pop up at the beginning of this summer I tried a few here and there but they were all bland. Every now and then I will buy Sugar Bomb grape tomatoes to get the job done but they don’t excite me. Last week I walked into Whole Foods and was greeted with a small display of Hungry Hollow cherry tomatoes. I had been waiting for them all year, my favorite tomatoes had arrived!

Hungry Hollow cherry tomatoes come from Durst Organic Growers in Northern California. I first discovered them while working as a private chef in LA and shortly after moving to KC, I found them at our local Whole Foods. When I say they are the best tomatoes, I mean they are the best tomatoes. So good that I catch myself walking by and snacking on them multiple times a day. They have flavor, lots of sweet flavor, and taste like tomatoes should. If you are lucky enough to find them, stock up because they will be gone before you know it.

Last year I used them to create my Slow Simmered Cherry Tomato Sauce. I have made this sauce many times throughout the year but it has never been as good as when I use the Hungry Hollow tomatoes. This year I have another recipe for you, Roasted Cherry Tomato Pasta. This recipe is so simple it could be sent out as a “Wing It Recipe.” It has seven ingredients, takes 20 minutes, and all you have to do is toss everything together. It is meant to highlight the best parts of summer (tomatoes) and comes together quickly so you can spend more time enjoying summer. Let’s get into it.

This recipe starts with a quart of cherry tomatoes. That’s roughly 3-4 cups and about 1 pound. A little more or a little less is fine. Wash and dry them thoroughly and place them in a small pan. This is a great recipe to make in a toaster oven because we are not roasting a large amount of anything. I used my little black pan with shallow sides that came with my toaster oven. Now that I sold the toaster oven, I am using a 9x9 Pyrex dish. Use a vessel that is not much bigger because we want everything to stay together and for the juices to collect.

Cherry tomatoes, 1/4 cup of olive oil, and four cloves of garlic (sliced or chopped) go into this pan and into the oven. They are getting a light roast. Nothing too dramatic will happen while they are in there. All we are doing is heating them enough to burst, release their juices, and slightly soften.

While the tomatoes are roasting, we are cooking one 12oz package of spaghetti in salted boiling water. And while both of those are cooking we are chopping herbs. Basil is mandatory, parsley is optional. Roughly chop a full cup of fresh herbs and place half in your serving bowl. Now I know we just started the recipe but we are about to finish it…

Half of the chopped herbs with about 2oz of crumbled goat cheese go in our serving bowl. The goat cheese adds a subtle creaminess to the pasta but this isn’t a cheesy pasta. Shortly after you get your herbs in the bowl, your pasta should finish cooking. Transfer the noodles directly into the serving bowl right on top of the herbs and cheese. Take the remaining half of the herbs (maybe a little more cheese) and sprinkle them on top of the hot pasta. That hot pasta will melt the cheese and soften the herbs.

Now your tomatoes should be just about finished in the oven. As long as they have burst open and you can see bubbling juices you are good to go. Those hot juicy tomatoes and all the liquid that has accumulated in the pan go right on top of the pasta along with 2 tablespoons of balsamic vinegar. Guess what? You are done! Give everything a toss and dive right in.

Before tossing everything together.

The juices from the tomatoes with olive oil, balsamic vinegar, and melted goat cheese lightly coat the noodles. This isn’t very “saucy” but it is juicy and there are a lot of wonderful summer flavors in every bite. Make this recipe when you want to get in and out of the kitchen so you can get back outside fast, enjoy!

A quick note: This is my last recipe until September. You will not be charged for this time. THANK YOU for being a loyal subscriber! I am beyond excited for what is to come in a new city, new home, and new kitchen. Life updates will take place in our Weekly Recaps and we will meet again in The Kitchen Club in a few short weeks. 💖

Roasted Cherry Tomato Pasta

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Roasted Cherry Tomato Pasta

1 quart of cherry tomatoes (1 LB)

4 garlic cloves, thinly sliced or roughly chopped 

¼ cup of olive oil 

12oz spaghetti 

2oz goat cheese, crumbled 

1 cup chopped basil and parsley (basil mandatory, parsley optional)

2 tablespoons balsamic vinegar 

Heat an oven to 450º and set a large pot of salted water on the stove to come up to a boil. 

1. Wash and dry the cherry tomatoes. Add them to a small shallow pan along with 4 cloves of garlic (thinly sliced or roughly chopped), ¼ cup of olive oil, and a generous pinch of salt. Place them in the oven and roast for 20 minutes until the tomatoes burst and release their juices. 

2. In the meantime, boil the pasta according to the directions on the box. Chop the fresh basil and/or parsley and place half of the herbs in a large bowl. Add the crumbled goat cheese to the bowl with the herbs. 

3. When the pasta is done cooking, transfer it directly into the bowl of herbs using tongs. Sprinkle the remaining herbs on top. 

4. Around this time the tomatoes should be done. When they come out of the oven, pour them along with any juices in the pan on top of the pasta. Pour 2 tablespoons of balsamic vinegar over the whole bowl. Season with black pepper and an extra pinch of salt if needed. 

5. Toss everything together and enjoy immediately.

Have a wonderful August! Love you, mean it big time!! Xx M