Roasted Cherry Tomato Orecchiette Pasta
Roasted Cherry Tomato Orecchiette Pasta combines tender orecchiette pasta with oven-roasted cherry tomatoes, garlic, and herbs, creating a flavorful mixture highlighted by the nutty crunch of toasted breadcrumbs and the sharpness of Pecorino Romano. The dish balances soft pasta textures with the roasted tomato's sweetness, enhanced by fresh basil and a sprinkling of ricotta salata for added depth. This pasta is a satisfying vegetarian option that brings vibrant colors and comforting flavors to the table using a straightforward roasting and mixing method.
Ingredients
- 14 oz orecchiette pasta homemade or fresh is better
- 35 cherry tomato cut in half (I used red & yellow
- 2 garlic peeled, cloves
- 1 handful basil chopped, fresh
- 1 teaspoon oregano dried
- 1 onion finely chopped
- ½ cup breadcrumbs
- 2 oz pecorino romano grated
- 2 oz ricotta salata cheese grated
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 355°F (180°C).
- In an oven-safe dish, combine the onion, garlic, some basil leaves, oregano, and tomatoes (with the cut side up).
- Drizzle the combined ingredients with olive oil. Season with salt and pepper to taste. Sprinkle the tomatoes with breadcrumbs and grated Pecorino Romano.
- Place the cherry tomatoes in the preheated oven at 355°F (180°C) and roast for about 30 minutes.
- While the tomatoes are roasting, bring a pot of water to a boil for the pasta. Add salt once the water starts to boil, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing.
- Once the tomatoes are ready, remove the garlic cloves from the oven dish. Transfer the roasted tomatoes and pasta to a big baking dish or serving dish.
- Mix all the ingredients together well in the dish. Serve with a sprinkle of grated ricotta salata and some additional chopped basil leaves.
Notes
- Leftover pasta can be reheated by adding extra breadcrumbs and Pecorino Romano cheese on top, then placing it under a grill until hot and crispy.
- Alternatively, leftovers can be covered and reheated in the microwave for convenience.
- If needed, different pasta shapes such as penne or intrecci can be used instead of orecchiette.
- Pecorino Romano cheese often contains animal rennet; use vegetarian parmesan as a substitute when catering to vegetarians.
- Store leftovers in a sealed container in the refrigerator for up to three days.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 636
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 94g | 31% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 305mg | 13% |
| Potassium | 660mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 37mg | 41% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.