Crushed Tomato Pantry Pasta

Innovation is born out of necessity, and that’s why I love pantry pasta. Pantry pasta: what you make when there is nothing in the fridge, using only what’s in your cupboard. I love myself a pantry pasta because quite frankly, I don’t want to change out of my pajamas to undecidedly drag myself to the store and make what will likely be a less than legendary meal on a Wednesday night. Everyone has their own take on pantry pasta, but mine is about using lots of good olive oil, slow heat, and herbs to create a fantastic deconstructed tomato sauce.

This recipe started with Clair Saffitz’s roasted tomato recipe, which I adapted to be a casual, crushed pasta sauce. I love to learn from other’s recipes and give them my touch. I hope you enjoy it!

PHOTO BY CHELSIE CRAIG, FOOD STYLING BY CLAIRE SAFFITZ

PHOTO BY CHELSIE CRAIG, FOOD STYLING BY CLAIRE SAFFITZ



Ingredients

  • 1/2 lb. angel haired pasta

  • 1 lb cherry tomatoes

  • 1 head of garlic

  • 3 sprigs of rosemary

  • 1/2 cup good olive oil

  • 3 tbs cumin

  • Sea salt

  • 1 tbs red wine vinegar



Instructions

  1. Set oven to 350°

  2. Cut the garlic heads in half, with the skins on, horizontally.

  3. In a shallow baking dish, toss tomatoes, garlic, rosemary, oil, cumin, and salt together.

  4. Flip the halves of garlic cut side down

  5. Cook for 50 minutes, tossing the tomatoes 3 times until golden brown and very tender. At this point, some of the tomatoes will have burst. That’s what we’re looking for!

  6. Take the tomatoes out of the oven, and while still hot, squeeze the garlic cloves out of their shells and smash the garlic and most of the tomatoes with a fork. Leave as many tomatoes whole as you would like.

  7. Add the vinegar, and toss.

  8. Plate individually with a serving of pasta, and nestle a generous scoop of tomatoes atop the noodles, and top with a good glug of olive oil.


You can absolutely have this as a meal all on it’s own, but I really love to pair it my Chicken Parmesan.

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I hope you enjoyed today’s blog post, and I will see you next week with another!

Angie StefanecComment