Corzetti pasta and pine nuts love each other – the creamy texture of pinoli marries perfectly with the intricate design of croxetti. In this recipe for corzetti pasta with tomatoes and pine nuts, we combined slow roasted cherry tomatoes and pine nuts to create a simple but irresistible dish. Perfect for summer, this pasta dish is best enjoyed alfresco – on the beach, in the garden or in a park – with a glass of chilled rosè wine.
We recommend using cherry tomatoes in this recipe, but you can replace them with any kind of tomato you have handy. To avoid turning on the oven in the hottest months, prepare more slow-roasted tomatoes than needed and freeze them or store in a jar covered in extra virgin olive oil. Keep in the fridge and use when you feel like a delicious plate of pasta al pomodoro!
If you want to make this recipe extra luxurious, add a few dallops of burrata cheese on top right before serving. Fresh ricotta di bufala is nice as well.
Corzetti Pasta with Tomatoes and Pine Nuts
- cherry tomatoes, halved
- garlic, 1 clove
- pine nuts
- extra virgin olive oil
- salt and pepper
Cover a baking tray with parchment paper. Spread tomatoes on it in a single layer. Add the garlic clove. Drizzle with extra virgin olive olive, season with salt and pepper and toss to coat evenly. Roast in a 120° C hot oven for 2 hours or until the cherry tomatoes have dried and become gummy (in a delicious way!) and flavorful.
In the meantime, toast the pine nuts in a non-stick pan for a few minutes, stirring frequently so they don’t burn.
Prepare the fresh pasta according to your favorite corzetti recipe. When ready, cook the pasta until al dente, drain and toss in the roasted tomatoes. Add the toasted pine nuts, drizzle with extra virgin olive oil and serve immediately.