Roasted Tomato Pasta with Mushrooms and Herbs
Ingredients
- pasta
- 1 pint cherry or grape tomatoes, sliced
- 1 tablespoon olive oil
- salt, pepper and dried oregano
- 8 ounces mushrooms, finely chopped
- 1 tablespoon oil
- 1 shallot, finely chopped
- 1/2 cup sun dried tomatoes, finely chopped (jarred, drain excess oil)
- 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 (packed) finely chopped herbs (parsley and basil)
- juice of 1/2 lemon
Preparation
Preheat oven to 400 degrees F. Slice tomatoes and add to baking dish. Drizzle 1 tablespoon olive oil, toss. Sprinkle generously with salt, pepper and dried oregano. Toss. Bake for approximately 20 minutes until tomatoes start to release juices.
Meanwhile, 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 for approximately 10 minutes until mushrooms are browned, then add shallots. Cook for another 5 minutes, stir often.
Add sun dried tomatoes, all the seasonings, and tomato paste. Stir, cook for another minute. Add pasta cooking water, stir, add pasta and herbs.
Stir well and squeeze in lemon juice, add the roasted tomatoes and serve.
