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Wednesday, February 10, 2021

Pasta with Roasted Cherry Tomatoes and Pepper Sauce


Last summer, we harvested a lot of tomatoes from our veggie garden. Tomatoes grew well and gave a great yield. I made sauces and froze them for later use. One of the sauces was with cherry tomatoes. I used the Fresno peppers and tomatoes from my garden. The Fresno pepper gives a good kick to the sauce. This sauce freezes well. Just defrost and add cream cheese, simmer for a couple of minutes, if you want a creamier pasta sauce. Or just serve without the cheese for a vegan version. We loved the Roasted Cherry Tomato Soup that I made with cherry tomatoes too. 


This is my post for #ImprovCookingChallenge. Nichole gave the two ingredients for this month - Tomatoes and Pasta. There are innumerable things that can be made with these two ingredients. This post has been waiting for quite some time and we enjoyed having this, thought to post this. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.



If you have roasted or sautéed veggies, add them to the top for a nutrient-rich and healthy option. 



Ingredients


Cherry tomatoes - 4 cups

Olive oil 2 tsp

Salt 1.5 tsp

Fresno pepper - 1, chopped

Red bell pepper - 1 cup, chopped

Orange bell pepper - 1/2 cup chopped

Pepper -1/4 tsp

Onion - 1 cup, sliced

Garlic - 4

Cream cheese - 2-4 tbsp, (depends on desired creaminess, optional)

Pasta - 16-oz, any shape

Basil leaves - a couple, sliced thin

Red pepper flakes - as per taste (optional)

Parmesan cheese - to sprinkle on top, optional


Method

Preheat the oven to 400 degrees F. Cook the pasta according to the directions in the package. Add the sliced onions, peppers, Fresno pepper, garlic, and cherry tomatoes to a bowl. Toss with oil, salt, and pepper. 



Spread as a single layer in a baking sheet and roast for 35-40 minutes. 


Blend everything together.


The sauce is now ready. At this stage, the sauce can be frozen. If you prefer a vegan option, you can serve the sauce with pasta.

For a creamier option, transfer the sauce to a pan, add cream cheese. Mix well and simmer for 2-3 minutes. Serve over pasta. Sprinkle basil, parmesan, and chili flakes if preferred.



Nichole hosts this challenge. Check out what we shared for the Improv Cooking Challenge, 'February Improv Cooking Challenge - Tomatoes & Pasta'. Thanks, Nichole.

Cameroon Chicken & Tomato Stew with CousCous from Pandemonium Noshery

Cajun Chicken Fettuccine from Making Miracles

Southwest Pasta Salad from Palatable Pastime

Baked Feta Tomato Fettuccine from Cookaholic Wife

Pasta with Roasted Cherry Tomatoes and Pepper Sauce from Magical Ingredients

TicTok Feta Cheese and Tomato Pasta from Our Good Life

Mediterranean Chicken and Orzo from A Day in the Life on the Farm

Indian Style Pink Sauce Pasta from Sneha's Recipe


7 comments:

  1. That sauce looks amazing. I cannot wait to give it a try.

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  2. Such a lovely, veggie heavy sauce! It sounds creamy and delicious!

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    Replies
    1. Yes, Rebekah. It is creamy and delicious one. Thanks for stopping by.

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  3. Pasta for me is comfort food and I could finish this delish bowl.

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  4. What a great use for summer cherry tomatoes! I'll keep this one handy for the upcoming summer season.

    ReplyDelete