This recipe from the “La Dolce Vegan” cookbook was really tasty and easy. It has also solidified a new truth within my soul: I do not need a sauce for pasta. In fact, I may actually like to eat spaghetti better with this kind of roasted vegetable toss than with regular sauce. I should specify that the roasted veggies should definitely include some kind of tomato, cherry tomatoes seem to work the best here. That way you still get some of that acidic tang but it’s not overwhelming. I just loved this one. We tried it the first time about a month ago and we’ve made it 3 other times since then. I highly recommend this.
Roasted Cherry Tomato Pasta with Kalamata Olives and Capers
24 cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons garlic powder
3 teaspoons balsamic vinegar
1/8 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
penne or spaghetti for two
1 15-oz. can Kalamata olives, chopped
2 tablespoons capers, drained
parmesan cheese, to taste
1. Preheat the oven to 400F.
2. Toss the tomatoes with the olive oil, garlic powder, balsamic vinegar, red pepper flakes, and oregano and spread across a cookie sheet cut side up. Bake 20 minutes.
3. Meanwhile, boil the pasta according to the package directions. Drain the noodles and return to the pot.
4. Add the roasted tomato mixture and a sprinkle of cheese to the pasta and toss well to combine.
5. Serve immediately, with extra parmesan if needed.