Roasted Cherry Tomato Cellentani
Make roasted cherry tomato cellentani with sweet, caramelized tomatoes and al dente pasta. A simple, flavorful Italian-inspired dish perfect for any occasion.
Ingredients
- 16 ounces 450g cellentani pasta
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese optional
Instructions
- Preheat oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper.
- Roast tomatoes for 20-25 minutes or until they burst and caramelize.
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Toss roasted tomatoes with pasta, adding reserved pasta water as needed for a creamy consistency.
- Garnish with fresh basil and Parmesan cheese. Serve warm and enjoy!
Notes
- Pasta Substitutions: If cellentani pasta isn’t available, try fusilli, penne, or rigatoni for similar sauce retention.
- Tomato Alternatives: Use grape tomatoes or canned cherry tomatoes when fresh ones are out of season.
- Enhancing the Flavor: Add a pinch of red pepper flakes for a touch of heat, or a drizzle of balsamic glaze for added sweetness.
- Cheese Options: Swap Parmesan for Pecorino Romano or a sprinkle of feta for a tangy twist.
- Storage Tip: To retain freshness, store leftovers in an airtight container and reheat gently with a splash of olive oil or pasta water.
- Seasonal Variations: In summer, add fresh zucchini slices or roasted bell peppers. In winter, toss in sautéed mushrooms or spinach.
- Vegan Adjustments: Replace Parmesan with nutritional yeast for a vegan-friendly alternative.