Roasted San Marzano Pasta
Juicy roasted San Marzano tomatoes are served over creamy garlic pasta in this deliciously simple vegetarian meal. If you're looking for ways to enjoy San Marzano (or other plum) tomatoes that don't involve making sauce, this is ideal!
Ingredients
- 10 oz (280 g) pasta, I love tagliatelle for this dish but feel free to swap for another shape
- 2 cloves garlic, minced
- 1-2 tbsp olive oil or butter, for cooking
- ½ cup (120 ml) white wine
- 1 cup (240 ml) double (heavy) cream
- 1 cup (110 g) grated cheese, parmesan, pecorino or gruyere are all good choices here
- A couple pinches of nutmeg
- 1 handful fresh basil leaves, chopped
- 2 tbsp pine nuts, optional topping
- 2 tbsp basil pesto, optional topping
Roasted San Marzano Tomatoes
- 4 large (300 g) San Marzano tomatoes, use more if your tomatoes are on the smaller size
- olive oil
- salt and pepper , to taste
Instructions
- Preheat the oven to 220C (430F) or 200C (390F) for fan / convection ovens.
- First, prepare the tomatoes. Slice them in half lengthways and place them on a baking tray, cut side up. Drizzle with oil, sprinkle with salt and pepper and place in the oven for 25-40 minutes. The cook time will depend on the size of your tomatoes so check in at the 25 minute mark and go from there. Meanwhile you will toast your pine nuts and make your cream sauce.4 large San Marzano tomatoes, salt and pepper, olive oil
- Toast your pine nuts. Heat a frying pan on a low heat (no oil needed), and add the pine nuts for a few minutes, turning a couple of times, until they start to lightly brown. Pay close attention - they can go from perfectly toasted to burned in a matter of seconds!2 tbsp pine nuts
- Start making the cream sauce. In a deep saute pan or shallow casserole dish, saute the garlic in a little olive oil or butter until soft. Add the white wine to the pan and let it bubble for a few minutes until it starts to reduce.2 cloves garlic, 1-2 tbsp olive oil or butter, 1/2 cup white wine
- Add the cream, cheese and nutmeg. Turn the heat down to a very low setting and gently mix the sauce until the cheese is melted through. Remove from the heat, cover and set aside.1 cup double (heavy) cream, 1 cup grated cheese, A couple pinches of nutmeg
- Once the tomatoes are charred and reduced to your liking, remove from the oven and let them sit and cool down while you cook the pasta.
- Boil the pasta according to package instructions.10 oz pasta
- Once the pasta is cooked, drain it and add to the pan with the sauce. Add the basil at this time too. Toss to combine. It may seem like you have too much sauce but the pasta will soon drink it up!1 handful fresh basil leaves
- Add the tomatoes to the top of the pasta, drizzle the pesto and scatter the nuts on top, and serve immediately.2 tbsp basil pesto
Calories: 764kcal, Carbohydrates: 63g, Protein: 20g, Fat: 46g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Cholesterol: 90mg, Sodium: 533mg, Potassium: 466mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1787IU, Vitamin C: 9mg, Calcium: 301mg, Iron: 2mg