Contributors

Roasted Tomato Basil Capellini


Tori from Fraiche Nutrition has done it again … this pasta looks so good I can’t help but drool just looking at it!!! This is a perfect dish to whip up over the long weekend or for a dinner party!! Heck, who am I kidding, it’s a quick and easy recipe for ANY day of the week and any occasion!!! Whoever says pasta isn’t a summer dish hasn’t tried this one … Follow along below for Bella’s roasted tomato basil capellini …

Ingredients:
3 c. cherry or grape tomatoes
1 Tbsp. extra virgin olive oil*
1/2 tsp. sea salt
2 Tbsp. extra virgin olive oil*
1 shallot, finely diced
2 large cloves garlic, minced or crushed
1 c. chicken or vegetable stock
1/2 c. chopped fresh basil leaves
2/3 c. grated fresh parmesan
200g. capellini or spaghettini pasta
salt and pepper to taste
extra basil, parmesan and extra virgin olive oil* to serve

*I used Maison Orphée Extra Virgin Olive Oil (the delicate, raw, cold extraction one).  It tastes incredible, with fragrant olive notes, absolutely delicious! 

Directions:

  1. Heat the oven to 375F and line a baking sheet with parchment paper.  Place the tomatoes on the lined baking sheet, drizzle with 1 Tbsp. extra virgin olive oil and sprinkle with salt.  Roast for approximately 25 minutes, until the tomatoes are starting to caramelize (slightly brown) and break down. Remove from the oven and set aside to cool.
  2. Place a large pot of salted water on to boil on high heat.
  3. In a medium heavy-bottomed pan or pot, heat the 2 Tbsp. of extra virgin olive oil over medium heat. Add the shallot and stir, cooking for 1 minute. Add the garlic and cook for an additional 1-2 minutes, until the garlic and shallot are fragrant and transparent (avoid browning).  Immediately add the stock and simmer on medium-low until it is reduced and most of the liquid is gone. Turn off the heat.
  4. Cook the pasta in the large pot of boiling water until al dente (firm to the bite). Using a set of tongs, transfer the pasta to the pan or pot containing your shallot and garlic mixture. Add the parmesan cheese, basil and roasted tomatoes and toss. Add back some of the pasta water if the pasta is too dry to get a smooth velvety pasta ‘sauce.’ Season with salt and pepper and serve with the extra basil, parmesan and a drizzle of olive oil to taste.
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What are you cooking up this long weekend!? Let me know in the comments below …

 

xo

Jilly & Tori


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