An irresistibly easy way to use an abundance of cherry tomatoes, this flavorful recipe relies on a short list of pantry staples and makes a super satisfying, versatile meal.
Weeknight cooking has never been so easy.
Once the tomatoes are cut in half, this light, flavorful pasta meal practically cooks itself and offers a fabulous way to enjoy an abundance of cherry tomatoes.
Basically an oven variation of my Speedy Cherry Tomato Sauce with an ode to Slow Roasted Cherry (or Grape) Tomatoes, fresh cherry tomatoes are baked long enough to break down and form a chunky sauce.
The oven method means there’s no stirring or other management necessary. Just pop the baking dish in the oven and set the timer.
An infusion of garlic, oregano, and balsamic vinegar combines with the juicy tomatoes to make a thin gravy that’s virtually drinkable. (Truth be told, I recently spied my husband licking his bowl as he cleared his plate!)
A touch of Parmesan cheese just before baking further elevates the flavor. And then once the tomatoes are cooked, the hot pasta is stirred right into the baking dish.
When topped with an extra dusting of Parmesan (Pecorino Romano is equally delicious) and a sprinkle of fresh basil, you may be surprised how pretty this rustic meal looks. Feel free to serve with additional cheese at the table for those who may enjoy.
And though the short list of simple ingredients creates a sublime dish as is, the recipe is ripe for tweaking. For instance, you could…
- Mash a couple of anchovies into the olive oil before baking
- Add a tablespoon or two of capers
- Stir a handful of halved or sliced Kalamata olives (pitted first) into the finished pasta
- Add a cup or so of cannellini beans
- For additional protein, I sometimes fold in a can of drained and chunked tuna along with the pasta (the olive and caper addition complements the tuna especially well)
- Cooked shrimp would be a lovely addition as well
- A legume-based pasta, like Banza, offers a protein- and fiber-rich alternative to traditional pasta and provides a gluten-free option as well
- Have a red bell pepper on hand? Dice it and add it to the dish along with the tomatoes before baking
Prefer a smooth sauce? Over time, several readers have commented that they puree my original recipe for Speedy Cherry Tomato Sauce to accommodate eaters who don’t love a chunky sauce. I have not done so with this sauce, but you could certainly do it. I would reserve the pan juices and add them in, as needed, to achieve your preferred consistency. And then save those flavorful juices, as you can use them to loosen any leftovers.
What to serve with the pasta?
You may find that a simple bowlful of the pasta is all you need. The following recipes, however, offer simple, flavorful ways to round out the meal:
- Super Simple Salad
- Everyday Green Salad
- Parmesan Garlic Bread
- Speedy Roasted Broccoli (the combination of roasted green vegetables and saucy pasta is underrated!)
- Parmesan Roasted Brussels Sprouts
I’d love to know if you try the pasta with speedy sauce. Leave a comment, rate the recipe, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Pasta with Speedy Baked Cherry Tomato Sauce
Ingredients
- 1 pound (2 full pints) cherry tomatoes, halved or quartered if large (may add 2-3 extra ounces of tomatoes if you have them)
- ¼ cup (56ml) extra virgin olive oil
- 4 cloves garlic, minced or pressed
- 1 tablespoon (15ml) balsamic vinegar
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt (I use Morton’s)
- ½ teaspoon freshly ground black pepper
- ¼ cup (20g) freshly grated Parmesan or Pecorino Romano, plus more for serving
- ½ pound (8oz) short pasta like cavatappi, penne, or rotini (GF if necessary)
- Optional garnish: 2-3 tablespoons fresh, torn basil
Instructions
- Preheat oven to 425℉. Pour the oil into a casserole dish (I use an 8×10 Pyrex or similar dish). Add the garlic, balsamic, and oregano; stir to combine.
- Add the cherry tomatoes, sprinkle with the salt and pepper, and stir to coat in the olive oil mixture.
- Spread into a single layer, and then sprinkle evenly with the cheese. Do not stir any further. Bake until tomatoes have collapsed and are very bubbly, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. When tomatoes are halfway done, add the pasta to the water and cook according to the package directions until al dente. (Helpful hint: In case your tomatoes aren’t that juicy, scoop out a cup of pasta water and set aside. I rarely use it with fresh, in season tomatoes, but it can also be nice to freshen up any leftovers.)
- When done, drain the pasta and add it to the casserole. Fold the tomatoes and pasta together. (The tomatoes should be very juicy, but if they aren’t, add some of the reserved pasta water and another drizzle of olive oil.) Taste and add another pinch of salt and pepper and garnish with fresh basil, if desired. Serve with additional grated cheese for sprinkling on top.
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