My theory of summer entertaining is a very simple one and usually involves a combination of the following two concepts: easy and tomatoes.
Summer cooking should never involve long bouts in the kitchen. And you’d be silly not to involve tomatoes in absolutely every meal possible. While most of the results of this equation are things that involve absolutely no cooking what-so-ever, there are times when I break down and serve pasta.
So here, for the very last few days of August, is my gift to you: two very easy, extremely delicious, pasta recipes that I make continually as long as the tomatoes are good and the weather is hot.
Pasta with Roasted Tomato Sauce is just that. Slice the tomatoes open (any kind will do, as long as they are ripe and in season) then salt, pepper, a bit of oregano if you want, and a hefty pour of olive oil. Pop that in the oven and in about an hour you’ll have your pasta topping.
Pasta with Sausage and Cherry Tomatoes means that you will actually have to stand at the stove for about 10 minutes or so, but don’t worry it’s worth it. Crumbled sausage gets browned, then added to barely cooked cherry tomatoes. Add pasta and you’ve pretty much got a meal.
What to do with all that extra time you’ve managed to save? Watch the sunset and do this
You’re welcome.
Pasta with Roasted Tomatoes
Prep
Cook
Total
Yield 5 -6
You can use almost any kind of tomatoes for this recipe, although I find plum and cherry work best. Pasta shape is up to you. I used it on homemade spaghetti alla chittara this past week (that's the photo up there) but I usually just open a pack of spaghetti. And I usually don't use garlic, but you can if you feel like it. Just add slivers into a few of the tomatoes before you put them in the oven. If you are not a fan of oregano then leave that out, and add basil just before serving.
Ingredients
- 1/2 kilo/ 1 pound pasta
- 2 kilos / 4 pounds fresh tomatoes
- olive oil (about 1/2 cup)
- salt
- 3-4 teaspoons oregano
- 1 cup grated Ricotta Salata (grated on big holes of the grater)
Instructions
- Preheat oven to 180C/ 350F
- Cut the tomato in half, cutting out any touch core
- Lay them in on two parchment covered baking sheets in one layer.
- Season liberally with salt and oregano. Drizzle with olive oil.
- Place in oven and let cook until they start to brown (about an hour)
- If your oven is uneven, you may have to switch the trays about half way through.
- Take the pans out of the oven, and as soon as they are cool enough to handle, scrape the jammy, tomatoey mess into a serving bowl.
- Bring a large pot of salted water to boil, and add pasta. Cook until al dente.
- Drain the pasta, reserving a cup of the cooking water. Add some of this water to the tomatoes, to loosen them up and make more of a 'sauce.'
- Add the drained pasta, and toss with the ricotta salata. Serve
Pasta with Sausage and Cherry Tomatoes
Prep
Cook
Total
Yield 10
For some reason I love using Wheel shaped pasta for this dish. I love the way the bits of sausage gets stuck in the spokes.
Ingredients
- 1/4 cup olive oil
- 1/2 kilo / 1 pound Italian sausage meat
- 3/4 cup white wine
- 1/2 kilo / 1 pound ripe cherry tomatoes, but in half
- 2 teaspoons fennel seeds
- 1 kilo / 2 pounds pasta
- 1 cup grated parmesan cheese
Instructions
- Pour the olive oil into a saute' pan large enough to hold all of the cooked pasta. Heat over medium high heat and then add the crumbled sausage meat. Cook, stirring to break it up, until it begins to brown and is cooked through.
- Add the fennel seeds and continue cooking for a few minutes. Add the white wine, letting it bubble away while you scrape up any browned bits from the bottom of the pan.
- Add the cherry tomatoes and stir well. Let this cook for about 5 to 8 minutes, just enough to let the tomatoes begin to soften. Turn off heat
- Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Turn on heat under sausage mixture, and add pasta. Stir, letting the flavors blend, adding a bit of the reserved water if it seems dry. Turn off heat, add the grated cheese and mix, adding more water if necessary.
- Serve.
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I love the baked tomato sauce. I add some anchovies to the tomatoes when they are roasting. They practically dissolve and add a lot of flavor! Thanks for your great blog.
Anchovies are a brilliant addition!
My type of summer recipes! Yesterday I roasted off the last of the smaller tomato varieties so I’m fully prepared to boil pasta.
One of our easy peasy favourites too Elizabeth. I often add thick slices of garlic just cause it tastes so good with tomatoes! Our summer is nearly over and has been so intense that the tomatoes, except for a pint or so of Sungolds and half a dozen Green Zebras. Even the zucchini are winding down…sadly because I’ve still got a list of things to do with them as well as the tomatoes! Looks like someone had to spend some time in a kitchen because the pasta looks like Pici…would that be you…nah!
Reading All Adults Here, ordered Afterland. Made pasta with tomatoes last night, wish I had this recipe, will roast next time. Good olive oil is key😘