Recipe Flash: Capellini with Roasted Yellow Tomatoes

TOP 5 SUMMER PASTAS: Linguine with Littlenecks, Tomatoes, and Corn; Garlicky Angel Hair with Shellfish; Pomodoro Fresco Pasta Salad; Summer Squash Angel Hair; Rainbow Rice Noodle Salad with Chicken

If you’re not already outside firing up the grill, pasta is as good a way as any to get in and out of the kitchen very fast. Capellini or angel hair takes only 4 minutes to cook, so if your strategy is to minimize heat and maximize speed, these long skinny shapes will be your savior.

But this summer I’m not afraid to turn on my oven–especially when the result of doing so is baked tomatoes. After my success with the larger versions, I popped a few cherry tomatoes in the oven to let them get blistered, sweet, and caramelized. After 10 minutes or so, they burst, and the pan became saturated in their juices. As they continued to cook, the sauce thickened and became an ideal topping for a vehicle like simple chicken breasts or, in this case, pasta.

You can roast the tomatoes in advance, then toss them with the capellini, and a little bit of the pasta water when you are ready for dinner.

From my kitchen, albeit small, to yours,



Roasted Yellow Tomato Capellini
Makes 2 servings

1 pint yellow cherry tomatoes (you can use regular)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1/2 pound capellini
1 tablespoon fresh chopped basil
2 tablespoons grated parmesan (optional)

Preheat the oven to 300 degrees.

In a large cast iron skillet or baking dish, toss the tomatoes together with the salt, sugar, and olive oil. Bake in the oven for 15 to 20 minutes, until the tomatoes have released a lot of liquid and their skins have begun to burst.

Turn the heat up to 500 degrees and cook for another 10 minutes, until the skins are blistered. Set aside to cool.

In the meantime, bring a pot of salted water to boil. Cook the pasta according to package directions until al dente (about 3 minutes). Drain and add to the pan with the tomatoes. Toss to combine and taste for seasoning. Sprinkle with fresh basil and parmesan (if using), and serve immediately.

Posted in: Recipe Flash
  • Becca

    How do you think the roasted tomato “sauce” would work in a cold or room-temp pasta salad?

    • BGSK


  • Maddie

    I roasted tomatoes last weekend, and oh my gosh, they’re just as good as your pictures make them look! I like them intact as a pasta topper, but if you smash them up over medium heat on the stovetop, you end up with an equally insane roasted tomato sauce.

  • Caitlyn

    I want this for lunch right now…I guess I know what I’ll be making for dinner tonight!

  • Applesandonions

    Beautiful! I make something similar with just a little garlic. It’s the perfect fast and easy summerwonderful dish.

  • Ericajackson84

    I love love love simple dishes like this in the summer. Usually I just sautee the tomatoes. How much does the flavor change when you roast them instead?

  • elizabeth

    I wish I had seem this yesterday–this would have been perfect to make for one person. Oh well–will just have to give it a try sooner rather than later. :-)

  • Kernochan

    Love the photography and the use of the cast iron frying pan — adds extra iron into the diet. I use this recipe a lot in the winter time when tomatoes lack their summer goodness and flavor.

  • Amanda

    I’ve made this dish a few times and love it but my tomatoes never seem to release their liquid. Any suggestions?

    • BGSK

      Hm, might be an issue of winter tomatoes? Or, try turning your oven up about 15°F or cook ’em a few minutes longer. Last idea: slice before putting into the oven. Hope this helps!

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