A flavorful roasted tomato pasta salad featuring cherry tomatoes, olive oil, garlic, pine nuts, shaved Parmesan, and fresh basil, tossed with orecchiette pasta. Can be served warm, at room temperature, or cold.
1. Preheat the oven to 400F. Bring a large pot of generously salted water to a boil.
2. To a 9x13” (or similar) baking dish, add the tomatoes, olive oil, salt, pepper, and sugar. Toss to coat the tomatoes evenly. Bake uncovered for 35-40 mins until the tomatoes are blistered and tender.
3. Meanwhile, boil pasta according to package directions and drain into a colander. Drizzle on some olive oil and toss to prevent sticking. Set aside to cool.
4. In a small pan over medium heat, toast the pine nuts for 2-3 minutes until golden brown, then transfer into a small bowl and set aside.
5. When the tomatoes come out of the oven, mix in the garlic and let cool for at least 15 mins. (If you want to eat this hot, you can skip the cooling step. The cheese will melt, which changes the dish a bit, but not in a bad way!)
6. Pour the pasta into the baking dish with the tomatoes and stir. Mix in the pine nuts, shaved parmesan, and basil leaves.
7. Serve warm, room temp, or cold with some extra shaved parm on top. Enjoy!
