Italian pasta with baked tomatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 650, total fat 33 G., saturated fats 6 G., proteins 18 G., carbohydrates 74 G., fiber 5 G., cholesterol 10 mg, sodium 240 mg, sugar 0 G.
Calories 650, total fat 33 G., saturated fats 6 G., proteins 18 G., carbohydrates 74 G., fiber 5 G., cholesterol 10 mg, sodium 240 mg, sugar 0 G.
Roasted plum tomatoes give this vegetarian Italian pasta a unique, rich flavor, enhanced by the tomatoes' high-heat oven baking. Bake zucchini slices alongside them, adding juiciness and healthy fiber. Once the vegetables are done baking, toss them with cooked small pasta (such as campanelle) in a pan with tomato sauce and garnish with grated Parmesan and chopped fresh basil. The rich aroma and flavor of this pasta will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of campanelle pasta (or other short pasta)
- 0.7 kg plum tomatoes
- 0.5 cups olive oil
- 1 zucchini, cut into 2cm pieces.
- 4 cloves garlic, thinly sliced
- 1 - 2 pickled hot cherry peppers, stemmed, seeded and thinly sliced
- 1 tbsp tomato paste
- 0.5 cup fresh basil, chopped
- 0.5 cup grated Parmesan (about 50 g)
We recommend
Recipes with similar ingredients: campanella pasta, plum tomatoes, chili pepper, Parmesan cheese, zucchini, basil
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 450°F (245°C). Quarter the tomatoes, remove the seeds and pulp, and place them in a sieve set over a bowl (set the tomatoes aside). Press down on the seeds and pulp to extract all the juices (you should have about 1/2 cup). Slice the tomatoes and toss them on a rimmed baking sheet with 3 tablespoons of olive oil; sprinkle with salt.
- On another baking sheet, toss the zucchini with 3 tablespoons of olive oil and season with salt and pepper. Roast in the oven, rotating the baking sheets halfway through, until cooked through and crispy, 15 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
- In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the garlic; cook for 2 minutes. Add the cherry pepper; cook for 1 minute. Add the tomato paste, then the squeezed tomato juice and 1/2 cup of the pasta water. Bring to a boil; simmer until reduced by half, 5 minutes.
- Add the pasta, vegetables, basil, and Parmesan to the pan; season with salt. Cook, stirring, for 1 minute, adding more water if necessary to thin the sauce.
Categories:
Similar recipes
