Another delicious pasta recipe centered around those perfect summer sweet tomatoes! I made this dish last week with some tomatoes I bought at the farmers market and it was to die for. You can eat this pasta right away while it’s hot, or store it overnight and eat it cold as a “pasta salad”. It’s versatile, bursting with flavor and freshness, and so easy to make.
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Ingredients:
1 lb box dry orzo pasta
1 pint fresh cherry tomatoes
2-3 shallots, thinly sliced
8 cloves garlic
1/2 T sea salt
1/4 C olive oil + more for serving
Freshly cracked black pepper
3/4 C chopped basil
3/4 C finely grated Parmesan cheese
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Directions:
Preheat the oven to 400 deg. Peel the garlic cloves and smash them with the broad side of your knife. They should still be mostly in one piece after this, but the flavor will get released better as they bake. Slice shallots. In a baking dish, add shallots, whole garlic cloves, tomatoes, salt, pepper & 1/4 C olive oil. Stir. Place in the oven for 20-25 minutes until the tomatoes are bursting and tender. The smaller the tomatoes are, the less time they will need in the oven. While the tomatoes bake, Cook pasta according to instructions on box. Drain pasta and return to the pot it was cooked in. Reserve 1 C pasta water before you drain the pasta. Once tomatoes are done, add to the pasta and stir. You can add more olive oil and/or 1 T of pasta water at a time here if the pasta looks too dry. Add almost all of the chopped basil (save some for garnishing the top) and 1/2 C of Parmesan. Stir. Taste and add more salt and pepper as needed. Top with extra Parmesan and basil and serve!
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