When tomatoes are in season, there’s truly nothing more special than pasta al pomodoro. Although hundreds of recipes exist for this Italian classic, corzetti pasta with roasted tomatoes is just irresistible.
A true ode to spring and summer, this corzetti recipe is so simple to make that it’s hardly a recipe. You know we’re big fans of vegetable roasting when it comes to pasta as we shared inspiration for both summer, winter and fall through the years. This roasted tomatoes pasta recipe is one of our favorite. Although we recommend mixing a variety of tomatoes (the more the better) you can also make it with one variety only.
Corzetti Pasta with Roasted Tomatoes
- 20 cherry tomatoes
- 20 grape tomatoes
- 2 Roma tomatoes
- 4 San Marzano tomatoes
- fresh basil leaves
- fresh sage leaves
- 1 garlic clove
- extra virgin olive oil
- salt and pepper
Carefully wash the tomatoes and pat them try. Cut them into the pieces so that they’re about the same size.
Place the tomatoes, the garlic clove and herbs on a roasting try and drizzle with extra virgin olive oil. Massage the vegetables so that the oil covers them evenly. Season with salt and pepper according to taste.
Roast the tomatoes in a 200° C hot oven for about 30/40 minutes or until golden.
In the meantime, prepare the corzetti pasta and then cook until al dente. Toss with the roasted tomatoes and serve immediately. We find that grated parmigiano reggiano isn’t necessary in this recipe but of course, ognuno ha i suoi gusti!