- Preheat the oven:
Preheat your oven to 400°F (200°C). - Roast the tomatoes:
Place the halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with dried oregano, dried basil, salt, and pepper. If you’re using minced garlic, sprinkle it over the tomatoes. Toss the tomatoes gently to coat them in the oil and seasonings. Roast the tomatoes in the oven for 20-25 minutes, or until they’re soft, slightly caramelized, and the skins begin to wrinkle. Stir once halfway through to ensure even roasting. - Cook the pasta:
While the tomatoes are roasting, cook the pasta according to the package instructions. Once the pasta is al dente, drain it, reserving about 1/2 cup of pasta water for later. - Prepare the pasta sauce:
When the tomatoes are done roasting, transfer them and any juices from the pan into a large skillet or saucepan. Use a fork or potato masher to lightly mash the tomatoes, creating a chunky sauce. You can add the reserved pasta water to help thin out the sauce if needed, adjusting the consistency to your liking. - Combine the pasta and sauce:
Add the cooked pasta to the skillet with the roasted tomato sauce, tossing it together until the pasta is well-coated in the sauce. If needed, add a little extra olive oil or pasta water to achieve the desired consistency. - Serve:
Divide the pasta between serving plates. Top with freshly chopped basil and a sprinkle of nutritional yeast (if using) for a cheesy flavor. You can also add extra salt and pepper to taste.
Serving and Storage Tips:
- Serving Suggestions: Serve this roasted tomato pasta with a side salad, roasted vegetables, or crusty bread to make it a more complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water or olive oil to rehydrate the sauce if needed.
Variants:
- Add Veggies: Toss in sautéed spinach, zucchini, or bell peppers for added texture and nutrition.
- Add Protein: For a protein boost, consider adding chickpeas, tofu, or tempeh to the pasta.
- Spicy Version: Add red pepper flakes to the sauce for a spicy kick that complements the sweetness of the roasted tomatoes.
FAQ:
- Can I use canned tomatoes instead of fresh? Yes! Canned tomatoes work well in this recipe, especially if fresh tomatoes are out of season. Use a 14.5 oz can of diced tomatoes (preferably no added salt) and cook them down in the same way.
- Can I make this pasta gluten-free? Absolutely! Just swap out the regular pasta for gluten-free pasta, which is available in most grocery stores. The recipe will taste just as delicious!
- Can I freeze the roasted tomato sauce? Yes! This roasted tomato sauce freezes beautifully. Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2 months. To use, thaw it in the refrigerator overnight or heat it directly on the stove.
This Vegan Roasted Tomato Pasta is a simple yet flavorful dish that celebrates the natural sweetness of tomatoes, complemented by fragrant herbs and fresh basil. With its hearty and satisfying flavor, it’s the perfect addition to your weeknight meals or special occasions. Enjoy!
