Description
This roasted tomato pasta is a summer staple for me; think silky smooth sweet tomato sauce paired with penne rigate and parmesan. It’s simple, classic, and so easy to whip up!
Ingredients
Scale
- 10 oz (300 g) penne pasta, cooked according to package instructions
- 16 oz (450 g) cherry tomatoes
- 1 medium (200 g) sweet white onion, cut into wedges
- 8 fresh garlic cloves
- Olive oil and kosher salt for roasting
- 1/2 cup (110 ml) cashew milk
- 1/4 cup (45 ml) pasta water
- 1 tbsp olive oil or butter
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp kosher salt, plus more as needed *
- Finely grated parmesan, for serving
Instructions
- Roast the tomatoes and aromatics. Preheat the oven to 450°F and line a medium baking sheet with parchment paper (which makes for easier cleanup). Dump the tomatoes, onion, and garlic cloves onto the sheet pan, drizzle with olive oil and a generous sprinkle of kosher salt, and toss to coat. Roast the tomatoes and aromatics for 25-30 minutes or until the onions are slightly charred.
- Make the pasta. In parallel to roasting the tomatoes and aromatics, make the pasta according to the package instructions. Before draining, reserve 1/4 cup of pasta water, and then return the drained pasta to your pot.
- Bring the sauce together. Once the aromatics are done roasting, dump the tomatoes, onions, and any juice into a high-powered blender, along with the cashew milk, reserved pasta water, olive oil or butter, tomato paste, oregano, red pepper flakes, and kosher salt. Blend on low for 30 seconds, then ramp the speed up to medium and blend the sauce until creamy and smooth, about 2-3 minutes total.
- Mix with the pasta and serve. Pour all of the sauce over the pot of pasta, turn the stove on medium-low, and stir to coat the pasta until the sauce clings, about 3-4 minutes. Adjust for salt and serve the pasta with a generous handful of finely grated parmesan.
Notes
*I used a total of 2 tsp of salt, but adjust to your preference.