Quick & Easy Roasted Tomato Pasta

4.86 from 7 votes

Sweet summer roasted tomatoes highlight this roasted tomato pasta recipe. Make a quick and easy roasted tomato pasta the whole family will love in under 15 minutes!

Prep Time5

Cook Time13

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Calories: 205kcal

Author: Kathy Carmichael

Ingredients

2 cups uncooked pasta (8 ounces)
10 ounces grape tomatoes (leave them whole)
1 15 ounce can artichoke hearts, quartered in water, drained. Cut in to bite-sized pieces.
½ cup thinly sliced red onions
2 Tablespoons capers
½ cup Kalamata olives, sliced in half
½ cup tofu feta cheese
½ teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 Tablespoon Italian seasoning blend

Instructions

Preheat the oven to 425 degrees.
In a bowl, combine whole tomatoes, onions, cut artichoke hearts, olives, capers, and seasonings.
Stir to combine and coat the vegtables with seasoning.
Prepare a baking sheet with a silicone baking mat or parchment paper.
Transfer seasoned vegetables to the baking sheet in a single layer.
Set aside.
Cook pasta according to the package instructions.
When the pasta is half done, place the vegetables into the oven and roast them for 7 minutes.
Drain the pasta and transfer to a large bowl .
Add the roasted vegetable mixture to the cooked pasta.
Stir to combine.
Add to individual bowls or plates.
Sprinkle with tofu feta cheese (optional).

Video

Notes

Leave the tomatoes whole. If using larger tomatoes, adjust the cooking time. The tomatoes are done when their skins begin to crinkle and brown but do not burst.
Cut teh artichoke hearts into bite-sized pieces. Unfortunately, even the quartered size is too big.
Leave the artichokes, olives, and capers moist from their brine; do not dry them before adding to the tomatoes and onions.
I used tofu feta cheese or try vegan parmesan cheese as an alternative.
Roasted tomato pasta will stay fresh in the refrigerator for up to 5 days.

Nutrition