Baked Pasta with Roasted Tomatoes and Almonds
Short pasta with a rustic sauce of roasted tomatoes, almonds, basil, and vinegar, finished with Parmesan and baked in the oven.
Roasting the tomatoes concentrates their flavor before they are combined with the pasta. Cook the pasta for 1 minute less than the package states so it finishes cooking while baking.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Dry short pasta
Ingredients without verified allergen data 7
Ingredients without verified allergen data: Ripe tomatoes, Almonds, Fresh basil, Extra-virgin olive oil, Wine vinegar, Grated Parmesan cheese, Salt.
Method
- 01
Roast the tomatoes
Heat the oven to 200 °C. Place the quartered tomatoes in an oven dish, add the olive oil and salt, and roast.
Temperature: 200 °C / 392 °FReady to continue when: The tomatoes are very tender, wrinkled, and easy to mash.
30 min - 02
Cook the pasta
While the tomatoes roast, cook the pasta for the package cooking time minus 1 minute. Drain it while it is still firm at the center.
Ready to continue when: The pasta is tender on the outside and still firm at the center.
- 03
Combine
Mash the roasted tomatoes in the dish with a fork to make a rustic sauce. Stir in the almonds, basil, and vinegar. Add the drained pasta and toss until well coated; finish with the grated Parmesan.
Ready to continue when: The pasta is coated in sauce and the Parmesan is spread across the surface.
- 04
Bake
Bake the dish at 200 °C until the Parmesan melts and lightly browns.
Temperature: 200 °C / 392 °FReady to continue when: The sauce bubbles at the edges and the Parmesan is melted and golden.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.