Roasted Tomato Mediterranean Pasta
Roasted Tomato Mediterranean Pasta is made with tomatoes, olives, capers, jarred red peppers, and garlic that roast together, then get tossed with pasta and fresh herbs. The ultimate easy & delicious comfort food!
Equipment
- baking dish
- fork
Ingredients
- 1 1/2 pounds grape tomatoes (24 ounces/2 pints)
- 1 (12 ounce) jar roasted red bell peppers drained and chopped
- 1/2 cup Castelvetrano olives rough chopped
- 1/2 cup sliced Kalamata olives
- 1 1/2 tablespoons capers
- 6-7 garlic cloves smashed and rough chopped
- 1/3 cup olive oil
- 16 ounces pasta (we use linguine)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- salt & pepper to taste
- Optional: Parmesan cheese, crushed red pepper flakes, Calabrian chili peppers
Instructions
- Preheat oven to 375℉. Add the tomatoes, roasted red bell peppers, Castelvetrano olives, Kalamata olives, capers, garlic, and olive oil to a baking dish and stir to combine. Roast for 45 minutes. While that cooks, make your pasta according to its package directions.
- After everything has roasted, use a fork to smoosh the roasted tomatoes, which releases their juices and helps create the sauce.
- I like to add about half of the pasta and use tongs to toss it with the roasted ingredients and add more pasta as I go. I don't always use all of the pasta, but it depends on how saucy you like it. Add the basil, parsley and if using, Parmesan cheese, crushed red pepper flakes or Calabrian chili peppers. Toss until everything is well incorporated and taste for needed salt. Enjoy!
Notes
- Olives and capers are inherently salty, so I don't add salt until after I have tossed the pasta with the roasted ingredients.
- Depending on serving size and how much of the box of pasta you use, this recipe serves between 6-8 people.
- If you like spicy food, a spoonful of jarred crushed Calabrian chili peppers is a delicious addition. Crushed red pepper flakes also work well to add heat, they're just not as flavorful.
- Without adding Parmesan, this recipe is plant-based and vegan.
- Store leftovers in an air-tight container in the fridge and use within 4 days.
- This recipe was inspired by Jake Cohen's Briny Pantry Pasta.
Tried this recipe?Let us know how it was!