I know, another pasta dish within the week. We’ve been on a bit of a budget at my house and whole wheat pasta is both inexpensive and filling. It has the added bonus of making enough for leftovers to take with me for lunch the next day. Anyway, I mentioned before that I’m not a fan of raw tomatoes, but we got these little beauties in our CSA box not too long ago.
Aren’t they beautiful? If I did like raw tomatoes, I would have eaten these cute little guys like grapes. But, alas.
So my absolute favorite thing to do with tomatoes is do a slow roast. I first saw this on Pinch My Salt, where she did a slow roast of some tomatoes. It results in something similar to sun dried tomatoes, but they still have a bit of a juicy bite left in them. Mmmm, delicious. I’ve roasted them at different temperatures; 300, 325, 350. All with similar results, mostly the length of time taken to get them cooked to the point I like changes. They tend to be juicier when cooked at a higher temperature, though because they spend less time in the oven. It is a bit of a time investment to do this, but I never mind. They’re like eating candy afterwards and I could easily polish off a whole pint by myself.
For a quick meal, roast the tomatoes the night before and stick ‘em in the frigde. Heat them through in the sauce before adding the pasta.
I made this dish with Gruyere cheese because I had some in my fridge that needed to be used up. But, the dish was missing a bit of that umph, so I would definitely use some grated parmesan in its place next time for the salty bite that it adds.
Roasted Tomato Pasta with White Wine Sauce
1 lb whole wheat pasta
1 pint of tomatoes, halved
1/2 c. fresh basil, Chiffonade (it’s really easy, just pick the leaves, stack them, roll them, and cut them into slices)
2 c. fresh baby spinach
1/2 c. grated gruyere or parmesan cheese
White Wine Sauce
Salt and Pepper to taste
2 c. white wine
1 c. chicken or vegetable broth
1/2 onion, chopped
2 cloves of garlic, minced
2 bay leaves
Salt and Pepper to taste
Preheat the oven to 325. Roast the tomatoes. Halve all of those little guys, give them a good drizzle of olive oil and a sprinkle of salt and pepper. You can also add some dried herbs here if you’d like. Try Italian seasoning, oregano, basil, or marjoram. Roast for about 60 to 90 minutes, or until slightly shriveled and delicious.
When the tomatoes are done, put water on to boil for the pasta in a large pot. In a large skillet, heat a drizzle of olive oil over medium heat. Cook the onions and garlic until the onions are translucent. Add the white wine to the pan and bring to a simmer. Add the bay leaves and allow to reduce for about 5 minutes. Add the chicken broth and salt and pepper to taste. Turn to low and allow the sauce to simmer while the pasta cooks.
Cook the pasta to al dente and reserve about 1 c. of the cooking liquid (You can use this liquid if you don’t think there’s quite enough sauce. I also add a little bit of it in with my leftovers so the pasta doesn’t get dry when it’s reheated). Remove the bay leaves from the sauce. Drain the pasta and add it to the pan with the sauce along with the basil, tomatoes, cheese, and spinach. Fold everything together and allow it to hang out for a minute or two on the stove.
Serve with a little bit of cheese grated over the top and with some additional basil. Enjoy!