1. Recipes

How to Make Whole Wheat Pasta with Roasted Heirloom Cherry Tomato Sauce - A Step-by-Step Guide

Whole wheat pasta with roasted heirloom cherry tomato sauce is a delicious and healthy dish that is perfect for any occasion. This recipe combines the nutty flavor of whole wheat pasta with the sweet and tangy taste of roasted heirloom cherry tomatoes to create a savory and satisfying meal. Whether you are looking for a quick and easy dinner idea or want to try something new, this recipe is sure to become a family favorite.

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Ingredients

  • 1 small head garlic, separated into cloves
  • 3 pints heirloom cherry tomatoes
  • 1 pint cocktail cherry tomatoes
  • 4 small shallots, roughly chopped
  • ¼ cup olive oil
  • salt and ground black pepper to taste
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup julienned fresh basil leaves
  • 1 dash balsamic vinegar
  • 1 (16 ounce) package whole wheat penne pasta

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
  • Smash garlic cloves and remove peel. Halve all the tomatoes.
  • Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
  • Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
  • Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
  • While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
  • Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.

    • Nutrition

    280 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 2mg
    • Sodium: 70mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 7g
    • Total Sugars: 1g
    • Protein: 12g
    • Vitamin C: 31mg
    • Calcium: 90mg
    • Iron: 3mg
    • Potassium: 638mg

    Categories

    Roasted recipes