Pasta with Oven Roasted Tomatoes


Pasta with Oven Roasted TomatoesIngredients

  • 1/3 cup Onion, small dice
  • 1/3 cup Chopped parsley
  • 2 ½ lbs. Plum tomatoes, slices in ¼” rounds
  • ¼ tsp. Dried oregano
  • 2 tbs. Extra virgin olive oil
  • 1 lb. Fresh Pasta
  • ½ cup Fresh basil, leaves torn


  1. Heat oven to 400° F. with rack in middle
  2. Line a sheet tray with parchment paper.
  3. Bring a large pot of water to a boil.
  4. Spread onion and parsley onto the prepared sheet tray.  Arrange tomato slices in a single layer over onion mixture. Season with oregano and drizzle with oil.  Bake until tomatoes are tender, about 25 minutes.
  5. When tomatoes are almost finished, cook pasta in boiling water until al dente.  Drain and transfer pasta to a large serving bowl.
  6. Add tomato mixture and 1/2 of the basil; gently toss to combine, then adjust seasoning to taste.
  7. Serve immediately garnished with the remaining basil and an extra drizzle of olive oil.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.