Pasta with in Roasted Tomato Sauce



For the pasta

  • 4 oz cork-screw pasta (or any other pasta)
  • 8 oz asparagus cut into 1 inch pieces
  • 1 medium red bell pepper cut into thin slices
  • 1 medium sweet potato peeled and cut into 1/2 inch cubes
  • cooking spray
  • 2 teaspoon olive oil
  • generous 1/2 cup cherry tomato halved
  • 1/2 cup black olives
  • salt to taste

For the sauce

  • 2 medium sized ripe tomatoes (tomato on the vine)
  • extra virgin olive oil for tomatoes
  • 6-7 sun dried tomato halves (not the oil packed)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons pine nuts
  • 1 teaspoon basil paste
  • salt to taste


To make the pasta dish

  • Cook pasta and drain and keep aside
  • Preheat oven to 400 F.  Spray cooking oil to a cookie sheet.  Arrange all the cut vegetables except cherry tomatoes on the cookie sheet in one layer.  Spray oil and roast for about 25 -30 minutes
  • Heat olive oil in a large skillet and add cherry tomatoes and saute for about a minute or two
  • Add all the roasted vegetables, black olives, and pasta to the skillet and mix well.
  • Slowly add the sauce and mix and cook on very low flame for a minute or two.  Season with salt
  • Serve warm.  If needed sprinkle with shredded parmesan cheese.

To make the sauce:

  • Cut tomatoes into half and brush brush with extra virgin olive oil.
  • Place cut side down on a cookie sheet and roast on a preheated oven (400 F) for about 20 minutes.  Let cool
  • Peel the roasted tomatoes and cut into chunks.  Add all the sauce ingredients to a food processor and puree until smooth.  If the sauce is too thick to puree, add a little bit water or extra virgin olive oil.  Season with salt

Yields: 2 main dishes

Source: Chelvi’s original dish


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