| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 546 | 26g | 7g | 66g |
| sugars | fibre | protein | salt |
| 9g | 5g | 16g | 0.65g |
I am smitten over our newest culinary creation that truly brings together the best of fresh and flavorful ingredients: The Roasted Tomato and Leek Pasta. Reflecting on my Southern roots and appreciation for beautifully simple and wholesome food, this pasta is a celebration of vegetables and aromatic herbs, much like the dishes commonly savored in Charleston.
Taking center stage in this dish are the in-season cherry tomatoes and leeks, both adding a dose of vibrant color and incredible taste depth. Specially nurtured under the warm sun, cherry tomatoes are sweet and slightly tangy, a fantastic base for many pasta and salad dishes like this one. Leeks, on the other hand, take on a savory, almost buttery flavor when cooked, making them a wonderful ingredient to experiment with in your cooking endeavors.
Fresh and Healthy ingredients
The ingredients chosen for this recipe not only tantalize the palate, but also bring with them a wealth of nutritional benefits. Tomato, for instance, is a powerhouse of vitamins A and C, working in synergy to keep your skin glowing and immune system strong, while leeks are dense in vital nutrients like iron, vitamin K and dietary fiber, boosting your metabolism and heart health – qualities highly praised by Healthline. The aroma and flavor of this dish is enhanced by the addition of garlic and thyme – both ingredients being widely recognized for their potent medicinal properties.
Complementary and Versatile Dish
In comparison to my classics – those hearty Southern biscuits and fried chicken – this Roasted Tomato and Leek Pasta is a lighter delight. Perfect for those days when you want a satisfying, comforting meal that doesn’t feel heavy. This dish could easily be paired with a light, fresh salad or a crispy bruschetta, reminiscent of what you might find in a quaint Italian bistro. If seafood catches your fancy, try pairing this with a side of fried calamari for a coastal spin, an inspiration from my surfing days along the Carolina coast.
And, if you’re a fan of a robust red wine, this dish pairs beautifully with a bottle of Sangiovese. This classic Italian wine, with its high acidity and moderate to high tannin, balances the tomato-based sauce and compliments the cheese and basil notes wonderfully. This pairing adds a touch of elegance to your meal, making it perfect for either a simple weekday supper or a romantic dinner for two.
Let the Roasted Tomato and Leek Pasta be a culinary journey for you – play with the ingredients, indulge in every bite, and above all, enjoy the madly savory and wholeheartedly satisfying experience this dish has to offer.
What You’ll Need
- 1.5 pounds of cherry tomatoes
- 2 large leeks, white and light green parts only, thinly sliced
- 6 garlic cloves, minced
- 1/2 cup of extra-virgin olive oil
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
- 1 pound of cooked and drained pasta
- 1 cup of grated Parmesan cheese
- 1/2 cup of roughly chopped basil leaves
Method
Step One
Preheat your oven to 400°F (200°C). Combine the cherry tomatoes, sliced leeks and minced garlic in a large, oven-safe baking dish. Pour the extra-virgin olive oil over the top, ensuring that all ingredients are coated well.
Step Two
Spread the vegetables out evenly in the dish, and then sprinkle fresh thyme leaves, as well as salt and pepper to taste, over the top. Place the dish in the preheated oven and roast for about 25-30 minutes, or until the tomatoes are blistered and the leeks are golden and soft.
Step Three
While the vegetables are roasting, cook the pasta according to the package instructions. Once cooked, drain and set aside.
Step Four
After the vegetable mixture is done roasting, remove from the oven and carefully add the cooked and drained pasta into the dish. Toss everything together until the pasta is fully coated in the oil and the tomatoes and leeks are evenly distributed.
Step Five
Sprinkle the grated Parmesan cheese all over the pasta and mix again. Add the roughly chopped basil leaves as the final touch, toss lightly once more, and then serve immediately. Enjoy your Roasted Tomato and Leek Pasta!
