Roasted Tomato and Mushroom Pasta with Herbs
Ingredients
Roasted tomatoes
- 1 pint cherry or grape tomatoes, sliced
- 1 tablespoon olive oil
- Salt, pepper, and dried oregano, to taste
Sauce
- 8 ounces mushrooms, finely chopped
- 1 tablespoon oil
- 1 shallot, finely chopped
- 1/2 cup sun-dried tomatoes, finely chopped (jarred, drained)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 cup pasta cooking water
- 1 tablespoon tomato paste
- 1/3 cup finely chopped fresh herbs (parsley and basil), packed
- Juice of 1/2 lemon
Pasta
- pasta
Preparation
Preheat oven to 400 degrees F.
Slice tomatoes and add to baking dish.
Drizzle 1 tablespoon olive oil and toss.
Sprinkle generously with salt, pepper, and dried oregano.
Toss to combine.
Bake for approximately 20 minutes until tomatoes start to release juices.
Boil water for pasta.
Salt the water and cook pasta until just al dente.
Reserve 1 cup pasta cooking water prior to draining.
In a skillet, add the chopped mushrooms and oil.
Cook approximately 10 minutes until mushrooms are browned.
Add shallots and cook for another 5 minutes, stirring often.
Add sun-dried tomatoes, all the seasonings, and tomato paste.
Stir and cook for another minute.
Add pasta cooking water and stir.
Add pasta and herbs.
Stir well and squeeze in lemon juice.
Add the roasted tomatoes and serve.
