Wednesday, April 28, 2010

Tagliatelle With Oven Roasted Tomatoes

So I finally made it to Bay Cities Deli in Santa Monica to ensure that I had the correct pasta for a dish. What a great store. Tight parking, but a great store nonetheless.

     I saw the basics of this recipe in an ad for McCormick spices and wanted to see what I could do with it. My goal was to figure out if I could substitute "Italian Seasoning" for a mix of fresh herbs to create an excellent mix of flavors. I think I was successful. At least I hope I was. None of my guests complained, so I'll assume the recipe was a win.

     This dish took about an hour to prepare and served 4-6. I served it with bread and it was a great lunch.

Tagliatelle With Oven Roasted Tomatoes

3 lbs. plum tomatoes, halved lengthwise
3/4 cup olive oil, divided
2 cloves garlic, minced
1 1/2 tablespoon fresh oregano, minced
2 tablespoon fresh basil, minced
1 1/2 tablespoon, fresh thyme, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
8 oz. tagliatelle

1. Preheat the oven to 400 degrees.

2. Place the tomatoes cut side up on a foil-lined baking sheet. Mix 1/3 cup of the oil, garlic, herbs, pepper, salt and crushed red pepper. Spoon over the tomatoes, then drizzle with 2 1/2 tablespoons of the remaining oil.

3. Roast in the oven for 45 minutes or until the tomatoes are soft and browned on top.

4. Cook pasta as directed in 2 quarts salty water.

5. Reserve half of the tomatoes. Mash the other half with 2 1/2 tablespoons of oil. Combine mashed tomatoes and reserved tomatoes with pasta. Check seasoning and add salt, pepper and additional olive oil if necessary. Garnish with a basil leaf.

This was an easy to prepare, nice lunch. Feel free to adjust the amount of oil and spices to suit your tastes.


  1. Man alive, those tomatoes were as tasty as they smelled baking in the oven! You smashed them all up and there were only empty bowls and full tummies. Yet another success.

  2. You sound great, anonymous. Would you like to get together sometimes. ;)

  3. Hmmm, interesting! Incidentally Christian, got any recipes from the Dordogne you've tried out and would like to share? :^)..

  4. Hey bulette!

    One of my favorite styles to cook in is French Country. The dishes focus on classic techniques that use common ingredients found in provincial areas. Some of the dishes here would likely be found in that area: They include the steak au poivre with pommes frites, tomato soup en croute, beef bourguinon, lamb with spring vegetables and french country omelette,

    For a classic lunch typical of that area, you couldn't go wrong with serving some goat cheese, bread, an apple and some saucisson (a french sausage).

    Take it easy,

  5. You also can;t go wrong with Duck Confit.

  6. I made this tonight, and it was delicious! Thanks for the recipe.

  7. Wow! That is so great! Somewhere on this page I have a revised recipe for Oven Roasted Tomatoes that I think would be awesome with pasta.

    So glad you liked it!