Roasted Tomato Pasta with Mushrooms and Herbs
Ingredients
- 1/2 lb. farfalle or pasta of choice
- 1 pint cherry or grape tomatoes
- 1 tbsp olive oil
- Salt, pepper and dried oregano
- 8 oz. mushrooms
- 1 tbsp oil
- 1 shallot
- 1/2 cup sun-dried tomatoes
- 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 herbs (parsley and basil)
- Juice of 1/2 lemon
Preparation
Preheat oven to 400 degrees F. Slice tomatoes in half and add to an 8x8 inch baking dish. Drizzle 1 tablespoon olive oil, toss. Sprinkle generously with salt, pepper and dried oregano. Toss. Bake 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 on medium heat, add the chopped mushrooms and oil. Cook approximately 10 minutes until mushrooms are browned, then add shallots. Cook another 5 minutes, stir often.
Add sun-dried tomatoes, all the seasonings, and tomato paste. Stir, cook another minute. Add pasta cooking water to your liking, stir, add pasta and herbs.
Stir well and squeeze in lemon juice, add the roasted tomatoes and serve.
