Roasted Tomato and Shallots Summer Pasta

” There is no technique, there is just the way to do it. Now, are we going to        measure or are we going to cook?”

   Frances Mayes, Under the Tuscan Sun

I traveled to Tuscany today and did not leave my kitchen.  Cherry tomatoes still on the vine and a big bunch of fresh basil all harvested from a generous friend’s garden held the promise of a simple Italian lunch.

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I roasted the tomatoes, stems and all, at high temperature with a generous splash of olive oil and 3 diced shallots for 10 minutes, just until they burst and released their juices.  About half way through, I added 1/4 cup of pignoli nuts and 2 large cloves of garlic, minced. While the house filled with the tantalizing aroma, I boiled 8 ounces of pasta.  I drained the pasta and placed it in a large, shallow bowl.  I then threw on the roasted tomatoes, shallots, pignoli and all the precious cooking juices. The juices and olive oil were all the “sauce” for this dish.  I then tossed in a big handful of fresh basil and another of shaved pecorino, a few turns of the pepper mill and we were transported to the Tuscan countryside.  So simply delizioso and  ready in 15 minutes.

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Photo courtesy of my son Stéphane who studied in Florence this summer.

Roasted Tomato and Shallot Summer Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

8 oz of pasta of your choice

3 cups of cherry tomatoes, left whole

3 shallots, coarsely diced

olive oil

1/4 c pine nuts

2-3 cloves of garlic, minced

salt and pepper, to taste

fresh basil leaves

shaved pecorino cheese

Preheat oven to 400 F.  On a lined sheet pan, spread your tomatoes and add a generous glug of olive oil.  Toss with the shallots and roast for 10 minutes.  After 5 minutes, add the pine nuts and garlic.  When the tomatoes are cooked, add a sprinkle of sea salt. Meanwhile cook pasta al dente.   Drain pasta and top with the tomatoes, shallots, garlic and pine nut mixture and all the cooking juices.  Sprinkle with torn fresh basil leaves and the pecorino and some fresh ground pepper.

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Tomatoes on their vine with shallots and olive oil, ready to go i to the oven.

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The addition of pignoli and garlic at half time.

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The gorgeous dish.

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With every delicious bite, the tomatoes burst, releasing their juices. OMG! Soooo good!

image“Everything you see I owe to pasta.”  Sophia Loren

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“Italy is a dream that keeps returning for the rest of your life.”

Anna Akhmatova

16 thoughts on “Roasted Tomato and Shallots Summer Pasta

    • I’m not sure I believe Sophia!!! My son visited those vineyards this summer. All I got was a souvenir! Thanks for commenting Maria. New issue of Sunset Magazine is all about Napa, Santa Barbara and Oregon vineyards.

      Sent from my iPad

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    • Can I come too Nathalie? I was trying to visit my son while he was studying in Florence this summer for 6 weeks but the stars just didn’t allign. Have you read A Thousand Days in Tuscany by Marlena de Blasi? It’ll push Tuscany up the bucket list! In the meantime, keep dreaming and make this pasta!

      Sent from my iPad

      >

      • Oh, I didn’t know about the bills. I thought how lovely to be able to travel the world without having to leave the kitchen 🙂
        Do let me know if you’re ever planning to revisit Tuscany, I’ve never been so I would love to tag along!

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