Pasta with Slow-Roasted Tomatoes ♥

Pasta with Slow-Roasted Tomatoes, another Quick Supper ♥
Once you start roasting tomatoes in late summer and early fall, easy suppers like this half make themselves. Here, it's just pasta tossed with a ten-minute sauce, including a few skillet-toasted walnuts. Just gorgeous ...

Real Food, Fresh & Seasonal. Just Seven Ingredients! A Late-Summer Classic. Not Just Easy, Summer Easy. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Vegetarian.

A Late-Summer Obsession

Back in 2005 when A Veggie Venture was just months old, I became became obsessed with roasting tomatoes low 'n' slow, that is "slow roasting". It's largely a hands-off operation:
Roast small, meaty tomatoes in the oven at a very low temperature, I settled on 200F/100C.
Roast the tomatoes for up to 12 (yes, twelve) hours with no more than a little olive oil and some dried herbs.

Why? Slow-roasting creates such rich, dark, concentrated tomato flavor. No wonder I and others became obsessed!

So Please, Go Roast Some Tomatoes

To make this wonderful pasta dish, yeah, first you'll need to roast some tomatoes. The technique is here, Slow-Roasted Tomatoes. And once you roast the tomatoes for hours and hours, make dinner in 15 minutes.

That's the ultimate meal prep, isn't it?! It's worth it, even if you do it just once a year, when late-summer garden-ripe tomatoes are easy to find.

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

Pasta with Slow-Roasted Tomatoes, another Quick Supper ♥


Hands-on time: 15 minutes
Time to table: 25 minutes
Serves 4

8 ounces dried pasta

1 tablespoon olive oil
1 large clove shallot or 1/4 a small onion, diced small
1 teaspoon minced garlic
1 tablespoon chopped walnuts
1 cup Slow-Roasted Tomatoes
Hot Pasta Water, if needed,
Hot Cooked Pasta

Grated parmesan

PASTA This is an unconventional way to cook pasta but give it a shot! (Or use your own method, no problem.) Add the water, pasta and salt to a big pot, all at once, all before heating up the water. Now bring the water to a boil, stirring occasionally so the pasta doesn't stick to the bottom of the pan. Bring the water to a boil. Cover the pot and cook the pasta for as long as the package suggests. Taste for doneness. Scoop out about a cup of the hot pasta water, then drain the rest of the water.

SLOW-ROASTED TOMATO SAUCE Heat oil on medium heat in a large skillet. Stir in the shallot or onion and sauté until just beginning to soften. Add the garlic and walnuts and let cook for 1 to 2 minutes. Stir in the Slow-Roasted Tomatoes and warm through. If the sauce is a little thick, stir in a tablespoon or two (or more, as needed) Hot Pasta Water; use only as much water as needed for the sauce to coat the pasta, you don't want to water down the tomato flavor. Gently stir in the Hot Cooked Pasta until it becomes coated with the sauce.

FINISH Serve the pasta into shallow pasta bowl and shower grated Parmesan over top. Dig in!

MAKE-AHEAD Could you make the sauce ahead of time? Sure.

LEFTOVERS Leftovers reheat well but really, don't expecte leftovers.

With pasta, I allow 2 ounces of dried pasta per serving, that's less than most recipes and much-much less than restaurant servings. I'm happy with one serving, my bigger-appetite husband usually eats two servings. I make sure to supplement with a nice salad and some vegetables. Or garlic bread. :-)

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Seasonal Eating: Late Summer Across the Years

Slow-Roasted Tomatoes (< an annual obsession) Pasta with Slow-Roasted Tomatoes Cauliflower Tomato Medley Potato Okra Curry (< hello, Meatless Monday) Slow-Roasted Tomato Salsa “Surprise Inside” Spice Parsnip Cupcakes Steamed Butternut Squash in a Collapsible Steamer Basket Foodie Fight (Slooow) Baked Potatoes (< this week's favorite!) Balkan Eggplant Casserole Apple Cider Vinaigrette (< my fav make-ahead salad dressing) Rosemary Potatoes Calabacitas (< great with garden zucchini!) Beet Salad with Sumac, Yogurt & Pita Pennsylvania Dutch Green Beans with Bacon Tomato Recipes – Alphabet of Vegetables Slow Cooker Green Beans & Tomatoes Slow Cooker Tomato Grits Mexican Cauliflower "Rice" (< great for meal prep!)

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2005 & 2020

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