Best Roasted Cherry Tomatoes With Angel Hair Recipes

Roasted Cherry Tomatoes with Angel Hair Pasta image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small green heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
1 pound angel hair pasta
2 tablespoons extra-virgin olive oil
8 ounces whole-milk ricotta salata, crumbled
1/2 cup toasted pine nuts
1/2 cup grated Pecorino
Additional chopped fresh herbs, garnish
Hot French or Italian bread, accompaniment

Steps:

Position rack in center of oven and preheat to 350 degrees F.
In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

Angel Hair Pasta With Fire Roasted Tomatoes image

Provided by Carols Kitchen

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs cherry tomatoes (cut in half)
1/2 cup olive oil, divided
2 garlic cloves, minced
1 tablespoon italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon coarse black pepper
8 ounces angel hair pasta

Steps:

In small bowl mix ¼ cup of the olive oil, garlic, Italian seasoning, crushed red pepper, sea salt and pepper. Wash tomatoes and slice in half. Add tomatoes to bowl with olive oil and seasonings. Mix gently and pour onto shallow, foil-lined pan, sprayed lightly with Pam cooking spray. Spread in single layer. Drizzle with 2 tbls. of the olive oil.
ROAST in preheated 400 degree oven for 45 to 60 minutes until tomatoes are soft and dark brown on top.
PREPARE pasta as directed on package. Drain well. Place ½ of the roasted tomatoes and remaining 2 tbls. olive oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining ½ of tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional red pepper, if desired.
SERVE with salad and garlic bread.

Nutrition Facts : Calories 493.9, Fat 28.3, SaturatedFat 4, Sodium 305.8, Carbohydrate 52.1, Fiber 4.6, Sugar 7, Protein 9.6