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    Home » Recipes » Pasta and Noodles

    Balsamic Roasted Grape Tomatoes Over Angel Hair

    Modified: Jan 18, 2024 · Published: Aug 12, 2013 by Ashley

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    I picked up some beautifully colored grape tomatoes from the store last week and was inspired to roast them and serve them over pasta.

    This was a super simple weeknight meal, and the results were absolutely delicious!

    The flavor of the tomatoes is concentrated in the oven, and the balsamic adds a really nice depth of flavor.

    Adding some fresh basil on top at the end really enhances the cooked basil flavor, and if you're not vegan, some shaved parmesan cheese is a wonderful addition.

    Angel Hair with Balsamic Roasted Grape Tomatoes.

    Dino added red pepper flakes to his bowl, too, and absolutely loved it. It's always nice when my Italian husband is impressed with an Italian dish that I make up. Woohoo!

    This will definitely be a go-to for busy weeknights, now. Yum!

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    📖 Recipe

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    Balsamic Roasted Grape Tomatoes Over Angel Hair.

    Balsamic Roasted Grape Tomatoes Over Angel Hair

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
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    Description

    I picked up some beautifully colored grape tomatoes from the store last week and was inspired to roast them and serve them over pasta. This was a super simple weeknight meal, and the results were absolutely delicious!


    Ingredients

    Units Scale
    • 2 cloves garlic, minced
    • 4 cups multicolored grape or cherry tomatoes
    • ¼ cup extra virgin olive oil, plus a little more for the pasta
    • ¼ cup balsamic vinegar
    • ¼ cup fresh basil leaves, roughly chopped, plus a little more for garnish
    • kosher salt and freshly cracked black pepper to taste
    • 1 pound angel hair pasta*, cooked according to package instructions
    • Parmesan cheese, for garnish (optional)
    • Red pepper flakes, for garnish (optional)

    Instructions

    1. Preheat oven to 350°F. In a baking dish, toss together garlic, tomatoes, oil, balsamic, basil, salt and pepper. Roast in preheated oven for 20 minutes, stir, and roast for another 20 minutes, or until most of the tomatoes have burst open. While tomatoes are roasting, cook pasta according to package instructions, and drain. Toss in a little olive oil to keep the pasta from sticking to itself. Remove tomatoes from the oven and lightly press on any un-popped tomatoes with the back of your spoon, being careful not to squeeze too hard and burn yourself with molten tomato juice.
    2. To serve, put pasta in each of 4 dishes and top with roasted tomatoes, making sure to drizzle on the delicious pan juices as well. Garnish with more fresh basil, parmesan shavings, and red pepper flakes, if desired. Enjoy!

    Notes

    Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

    *Optional: use Gluten Free

    Big Flavors Rating: 5 Stars


    Nutrition

    • Serving Size: 4

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    Reader Interactions

    Comments

    1. Laura

      August 29, 2013 at 10:03 pm

      Yum! I love this! I am asking John to hunt me down more sun golds from the farmers market on Saturday and trying this!

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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