Roasted Tomato Pasta with Mushrooms and Herbs
Ingredients
- pasta
- 1 pint cherry or grape tomatoes, sliced
- 1 tbsp olive oil
- salt
- pepper
- dried oregano
- 8 oz mushrooms, finely chopped
- 1 tbsp oil
- 1 shallot, finely chopped
- 1/2 cup sun-dried tomatoes, finely chopped (jarred, drain excess oil)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 cup pasta cooking water
- 1 tbsp 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 tbsp 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, stirring often.
Add sun-dried tomatoes, all the seasonings, and tomato paste. Stir and cook for another minute. Add pasta cooking water, stir, then add pasta and herbs.
Stir well, squeeze in the juice of half a lemon, add the roasted tomatoes and serve.
