Roasted Tomato Pasta
Pasta
Ingredients:
For the Roasted Tomato Sauce:
- 3 cups mixed tomatoes (cherry, Roma, heirloom — halved if large)
- 4 cloves garlic, peeled
- 45 g (⅓ cup) raw cashews (soaked 15 minutes in hot water, then drained)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning (optional)
For the Pasta:
- 340 g (12 oz) pasta of choice (spaghetti, rigatoni, or penne)
- 120 ml (½ cup) pasta water (reserved)
- 1 tbsp olive oil
For Garnish:
- 15 g (¼ cup) fresh parsley, chopped
- ½ tsp red chili flakes
- 25 g (¼ cup) cashew parmesan
Equipments:
- Baking sheet
- Large pot (for pasta)
- Colander
- Large mixing bowl or skillet
Features:
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Instructions:
- Roast the Tomatoes
Preheat oven to 200°C (400°F). In a casserole dish, combine mixed tomatoes, 4 cloves peeled garlic, 45 g (⅓ cup) soaked and drained raw cashews, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and optional Italian seasoning. Toss to coat. Roast uncovered for 35–40 minutes until tomatoes are blistered and juicy. - Cook the Pasta
Cook 340 g (12 oz) pasta in heavily salted water. Reserve 120 ml (½ cup) pasta water before draining. - Blend the Sauce
Transfer roasted tomatoes and cashews to a blender. Add 1 tbsp olive oil and blend until smooth and creamy. - Combine and Serve
Toss hot pasta with the roasted tomato sauce, adding reserved pasta water a splash at a time to loosen. Garnish with 15 g (¼ cup) fresh parsley, ½ tsp red chili flakes, and 25 g (¼ cup) cashew parmesan.
Notes:
Roast tomatoes until they are collapsed, slightly caramelized, and beginning to burst — this concentrates their flavor enormously compared to raw tomatoes.
Reserve pasta water before draining. The starchy water is essential for emulsifying the roasted tomato sauce.
Tips:
Add a handful of fresh basil right before serving rather than during cooking to preserve its bright flavor and color.
Storage:
Refrigerate for up to 3 days. The pasta absorbs the sauce overnight — add a splash of olive oil or broth when reheating.
Swaps:
Cherry tomatoes can be swapped for grape tomatoes or halved Roma tomatoes. Any pasta shape works. Add white beans for extra protein.
Roasted Tomato Pasta
Ingredients:
For the Roasted Tomato Sauce:
- 3 cups mixed tomatoes (cherry, Roma, heirloom — halved if large)
- 4 cloves garlic, peeled
- 45 g (⅓ cup) raw cashews (soaked 15 minutes in hot water, then drained)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning (optional)
For the Pasta:
- 340 g (12 oz) pasta of choice (spaghetti, rigatoni, or penne)
- 120 ml (½ cup) pasta water (reserved)
- 1 tbsp olive oil
For Garnish:
- 15 g (¼ cup) fresh parsley, chopped
- ½ tsp red chili flakes
- 25 g (¼ cup) cashew parmesan
Features:
Instructions:
- Roast the Tomatoes
Preheat oven to 200°C (400°F). In a casserole dish, combine mixed tomatoes, 4 cloves peeled garlic, 45 g (⅓ cup) soaked and drained raw cashews, 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and optional Italian seasoning. Toss to coat. Roast uncovered for 35–40 minutes until tomatoes are blistered and juicy. - Cook the Pasta
Cook 340 g (12 oz) pasta in heavily salted water. Reserve 120 ml (½ cup) pasta water before draining. - Blend the Sauce
Transfer roasted tomatoes and cashews to a blender. Add 1 tbsp olive oil and blend until smooth and creamy. - Combine and Serve
Toss hot pasta with the roasted tomato sauce, adding reserved pasta water a splash at a time to loosen. Garnish with 15 g (¼ cup) fresh parsley, ½ tsp red chili flakes, and 25 g (¼ cup) cashew parmesan.
