Roasted Tomato Brown Rice Pasta is a comforting dish that marries rich, caramelized tomatoes with wholesome brown rice pasta. The slow-roasting process, taking just over two hours, intensifies the tomatoes’ natural sweetness, creating a sauce that’s both velvety and deeply flavorful. Each bite offers a satisfying contrast of tender pasta and slightly chewy edges, while hints of garlic and herbs add a fragrant depth. Perfect for cozy evenings, this dish is as nourishing as it is indulgent, making it a standout for both weeknights and special occasions. It’s a celebration of simplicity and taste, all in one bowl.
This recipe shines with its balance of textures and vibrant flavors, making it a true crowd-pleaser. The roasted tomatoes bring a smoky, umami richness that pairs beautifully with the nutty undertones of brown rice pasta. A drizzle of olive oil and a sprinkle of fresh basil add a final touch of brightness, elevating the dish to something extraordinary. While it takes a bit of time to prepare, the hands-off roasting lets you relax as the oven works its magic. The result is a hearty, wholesome meal that feels both rustic and refined, perfect for savoring every bite.
Fresh & Flavorful Ingredients
- 1 pint cherry tomatoes (from your local farmers market, Whole Foods, Trader Joe’s, or your friend’s garden)
- 6-8 ounces brown rice pasta (gluten-free and wholesome)
- 2-3 tablespoons extra-virgin olive oil (use high-quality for best flavor)
- 1-2 cloves garlic, crushed (adjust to taste)
- 2-3 handfuls arugula (adds a peppery bite)
- Juice of ½ lemon (or a few squeezes, to taste)
- Handful fresh basil, chopped (substitute with parsley if needed)
- Sea salt and fresh black pepper (to taste)
- Optional toppings: Toasted pine nuts, red pepper flakes, dollop of pesto, shavings of parmesan
Simple Step-by-Step Instructions
- Roast the tomatoes: Preheat your oven to 325°F (163°C). Place the cherry tomatoes on a baking sheet and drizzle with a bit of olive oil. Roast for about 2 hours, or until they’re slightly juicy but caramelized. (Tip: You can do this ahead of time!)
- Cook the pasta: Bring a pot of salted water to a boil. Add the brown rice pasta and cook until al dente, following the package instructions. Reserve ½ cup of pasta water before draining.
- Assemble the dish: In a large bowl, toss the cooked pasta with olive oil, crushed garlic, arugula, lemon juice, chopped basil, and a pinch of sea salt and black pepper. Add a splash of reserved pasta water if needed to loosen the mixture.
- Add the tomatoes: Gently fold in the roasted cherry tomatoes, being careful not to crush them.
- Finish with toppings: Sprinkle with toasted pine nuts, red pepper flakes, a dollop of pesto, or parmesan shavings, if desired.
- Serve and enjoy: Taste and adjust seasonings as needed. Serve warm and savor the fresh, vibrant flavors!
Perfect Pairings: Sauce and Topping Ideas
While this recipe is delicious as-is, you can easily customize it with additional sauces and toppings. Try a drizzle of balsamic glaze for a tangy twist or a spoonful of creamy ricotta for richness. If you’re feeling adventurous, add a handful of sun-dried tomatoes or olives for extra depth of flavor. Don’t forget to experiment with different cheeses like pecorino or feta for a unique finish!
Time-Saving Tips for Busy Cooks
If you’re short on time, roast the tomatoes in advance and store them in the fridge for up to 3 days. You can also use pre-washed arugula and pre-minced garlic to cut down on prep work. For an even quicker meal, swap roasted tomatoes for high-quality sun-dried tomatoes in oil—just drain and toss!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and warm it gently in a skillet over medium heat. This helps revive the dish without drying it out. Avoid microwaving if possible, as it can make the arugula wilt too much.
Recipe Variations to Mix It Up
This recipe is incredibly versatile! Swap brown rice pasta for your favorite gluten-free or whole wheat option. If you’re not a fan of arugula, try spinach or kale instead. For a protein boost, add grilled chicken, shrimp, or chickpeas. You can also experiment with different herbs like cilantro or parsley for a fresh twist.
Equipment Guidance for Seamless Cooking
For roasting the tomatoes, a rimmed baking sheet lined with parchment paper works best to prevent sticking. Use a large mixing bowl to toss the pasta and ingredients together—this ensures everything is evenly coated. If you’re toasting pine nuts, a small skillet over medium heat is perfect for achieving that golden crunch.
Roasted Tomato Brown Rice Pasta
Ingredients
- 1 pint cherry tomatoes from your local farmers market, Whole Foods, Trader Joe’s, your friend’s garden, etc.
- 6-8 ounces brown rice pasta
- A few tablespoons extra-virgin olive oil
- 1-2 cloves crushed garlic
- A few handfuls arugula
- A few squeezes lemon
- A handful chopped basil
- Sea salt and fresh black pepper
- Toasted pine nuts optional
- Red pepper flakes optional
- Dollop of pesto optional
- Shaving of parmesan optional
Instructions
- Roast the tomatoes: I like this method from Smitten Kitchen. Mine were done just after 2 hours – I took them out while they were still just a tad juicy. Yes, this is a long time, but it’s all hands-off, so it’s super easy. You could even make them ahead of time.
- Cook the pasta until al dente. Reserving some of the pasta water, scoop out the noodles into a large bowl and toss with the olive oil, garlic, arugula, lemon, basil, and a few pinches of salt and pepper.
- Taste and adjust seasonings to your liking, adding the pasta water if you need to loosen things up.
- Top with the pine nuts, red pepper flakes, pesto, and parmesan, if desired.