Imagine transforming ordinary ingredients into a culinary masterpiece that will transport your taste buds straight to the sun-drenched hills of Italy. This Oven Dried Tomatoes and Fresh Tomato Sauce Pasta is not just a meal—it's a flavor journey that elevates simple ingredients into an extraordinary dining experience. With a perfect balance of intense, concentrated oven-dried cherry tomatoes and a vibrant fresh tomato sauce, this recipe promises to revolutionize your pasta game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes
- 3 large tomatoes, diced
- 3 cloves garlic, minced
- 1 pound pasta
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 200°F (93°C) for drying the cherry tomatoes. Line a baking sheet with parchment paper to prevent sticking.
- Wash the cherry tomatoes thoroughly and slice them in half. Place them cut-side up on the prepared baking sheet.
- Drizzle 2 tablespoons of olive oil over the halved cherry tomatoes and sprinkle with salt and pepper to taste. Toss gently to ensure even coating.
- Place the baking sheet in the preheated oven and let the tomatoes dry for about 2-3 hours, or until they are shriveled but still slightly moist. Check them occasionally to prevent over-drying.
- While the cherry tomatoes are drying, bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Add the diced large tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally, until they start to break down and form a sauce. Season with salt and pepper to taste.
- Once the cherry tomatoes are dried, add them to the skillet with the fresh tomato sauce. Stir to combine and let simmer for an additional 5 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet, tossing to combine with the sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Remove the skillet from heat and let it sit for a minute. Serve the pasta hot, garnished with fresh basil leaves for added flavor and presentation.
Tips
- Choose ripe, high-quality tomatoes for the best flavor intensity.
- Be patient during the oven-drying process—low and slow is the key to developing rich, concentrated tomato flavor.
- Don't rush the garlic sautéing; cook it just until fragrant to prevent bitterness.
- Reserve pasta water is crucial for creating a silky, well-integrated sauce.
- Use fresh basil as a finishing touch to add a bright, aromatic element.
- For best results, use a skillet large enough to toss the pasta and sauce together comfortably.
- Experiment with different pasta shapes to find your perfect match—penne, fusilli, or spaghetti all work wonderfully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
