Orecchiette, little ears, are a cute and versatile pasta shape. Tossed with gorgeously jammy roasted cherry tomatoes, they are delicious.
Pasta with tomato sauce, a little differently
The simplest pasta recipes are undoubtedly the best, and this is a super easy and a mega tasty one, with the 'little ear' pasta.
Admittedly, roasting the tomatoes takes a while, but it’s a hands-off element of the recipe. You can also roast a larger batch of them, not only to keep in the fridge for the next pasta occasion but also to snack on, because they are so delicious.
Cherry tomatoes do not have an awful lot of flavour, especially the ones available in British shops. Roasting them gets rid of the water they contain in copious quantities, it intensifies the flavour and adds a hint of smokiness.
How to roast cherry tomatoes?
The oven temperature should be relatively low, so the tomatoes cook very slowly, releasing the moisture and caramelising only a little by the end of the process. By all means they can be roasted whole but halving them will speed it up.
Seasoning is essential: salt helps get rid of the water and a little sugar will improve their taste. And olive oil, quite generously – otherwise you’ll get dried rather than roasted tomatoes. And not even sun-dried.
They will take about forty minutes to an hour, depending on their size. You’ll know they are ready when the edges are starting to char ever so slightly, and there is no liquid in the tray.
How to create the roast tomato sauce?
Very easily, that’s how. While the pasta is cooking, transfer the roasted tomatoes to a frying, sauté or similar pan that you usually make the pasta sauce in. Mix in the harissa, keep it on low heat, and when the pasta is cooked and drained, add it in with a splash of the cooking water.
Parmesan can be added now to thicken the sauce, or served on the side. Or both, which is my preferred way.
More easy pasta recipes
Pasta alla pizza is this simple but genius thing: pasta that tastes like pizza toppings. Pizza pasta is also the easiest supper you could possibly imagine.
Pasta with asparagus and lemon sauce is a light and simple dish. Calamarata pasta or any favourite shapes, segmented lemon and asparagus cooked with the boiling pasta, plus some butter and Parmesan make an exquisite springtime dish.
Pasta with fresh tomatoes and basil is the perfect summer pasta. Pappardelle with fresh tomatoes, garlic, basil and lots of Parmesan is ready in minutes and better than any ordinary tomato sauce.
More roasted tomato recipes
Confit tomatoes are slow cooked tomatoes, in olive oil and in their own juices. Tomato confit brings out the flavour of the fruit, and they benefit from seasoning with salt, pepper and a little sugar.
Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.
Tomato and chickpea tray bake with chunks of feta roasting upon the vegetables, spiced and sweet with honey and chilli dressing. An easy vegetarian meal.