Day 157: Pasta with Slow-Roasted Tomatoes ♥

Wow! Talk about rich, dark tomato flavor, thanks to the latest batch (Batch 3) of roasted tomatoes spending 20 hours in the oven.

This is another delicious use of the slow-roasted tomatoes, tiny little oriechette 'ears' of pasta with bits of tomato and a pine nut stuck in the whorl.

That said, the portion size seemed small even though each one adds up to nearly 400 calories. Another time, I'd serve it as a side dish (serving 6 or 8) rather than a main dish -- or if as a main dish, with lots of other vegetables on the side.

Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4 as a light entree, 6 - 8 as a side dish

8 ounces pasta

1 tablespoon olive oil
1 large clove shallot
1 teaspoon garlic
1 tablespoon pine nuts

1 cup slow-roasted tomatoes

Grated parmesan

Bring pasta water to a boil. Add salt and pasta, cook until al dente. Drain and return to the hot pot.

After putting the pasta in, heat olive oil in a small skillet, then add the shallot, garlic and pine nuts. Sauté until just barely cooked. Add the slow-roasted tomatoes and let warm through. Stir into the hot pasta. Add the parmesan. Arrange on plates and grate more parmesan over top of the pasta.

Four Servings, per Serving: 365 Cal (35% from Fat, 11% from Protein, 54% from Carb); 10 g Protein; 14 g Tot Fat; 2 g Sat Fat; 51 g Carb; 4 g Fiber; 45 mg Calcium; 2 mg Iron; 1793 mg Sodium; 54 mg Cholesterol, Weight Watchers 7 points

Six Servings, per Serving: 243 Cal (35% from Fat, 11% from Protein, 54% from Carb); 7 g Protein; 10 g Tot Fat; 1 g Sat Fat; 34 g Carb; 3 g Fiber; 30 mg Calcium; 1 mg Iron; 1195 mg Sodium; 36 mg Cholesterol, Weight Watchers 5 points

Eight Servings, per Serving: 183 Cal (35% from Fat, 11% from Protein, 54% from Carb); 5 g Protein; 7 g Tot Fat; 1 g Sat Fat; 25 g Carb; 2 g Fiber; 22 mg Calcium; 1 mg Iron; 896 mg Sodium; 27 mg Cholesterol, Weight Watchers 4 points

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This looks excellent! I need more pasta recipes and this will go in the pile! Thanks!

  2. That looks and sounds fabulous. I love the "little ears," almost as much as "little radiators"! And of course, I now realize that I have been completely missing the boat by not slow roasting tomatoes. Must do, before it's too late.

  3. Thanks - but when do I put the tomatoes in? (Does it matter?)

  4. Anonymous ~ Aii, I hate it when that happens. So much for proofing ...

    I've changed the recipe to reflect the addition of the tomatoes after the shallot and garlic are barely cooked.

    Thanks for such close reading ...


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna