Description
Are you looking for an easy pasta recipe for your busy weeknight dinners? This garlic roasted cherry tomato pasta is just what you need. It’s ready in 30 minutes, but still full of modern and exciting flavors. Made with fresh and healthy ingredients, it’s a balanced vegetarian meal idea for Meatless Monday (or any day of the week). Quick and light with lemon and vegetables, it’s just what your summer needs.
Ingredients
- FOR THE ROASTED CHERRY TOMATOES:
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Chopped
- 2 Tablespoons Capers, Chopped
- 2 pints Cherry Tomatoes, Halved
- Vine Of The Tomatoes (optional, But Encouraged)
- Salt And Black Pepper To Taste
- 1 Tablespoon Brine From The Capers
- ¼ cups Pasta Cooking Water (optional)
- FOR THE PASTA:
- 12 ounces, fluid Small Pasta Shapes (I Used Fusilli)
- ½ Lemon, Zest Only
- 1 Lemon, Filleted And Cut Into Bite-sized Triangles
- 3 ounces, fluid Goat’s Or Sheep’s Milk Cheese, Crumbled
- ⅓ cups Mint Leaves, To Serve
Preparation
For the garlic roasted cherry tomatoes:
Heat a large stainless steel skillet over medium high heat. Add oil and wait for it to come up to temperature. Add garlic and capers and sauté until fragrant and starting to change color.
Add tomatoes, their vine if you like (it adds more flavor) and seasoning and cook for 8–10 minutes or until they’re starting to break apart. Toss with the brine, and, if they seem a little dry at this point, with a few tablespoons of pasta cooking water.
For the pasta:
While tomatoes are cooking, bring a pot of water to a rolling boil. Salt well and cook pasta until al dente.
Once pasta is done, add to the pan with the tomatoes. Add lemon zest, half of the lemon fillets and the cheese. Toss carefully. Taste for seasoning, then serve immediately, passing the remaining lemon and mint at the table.
