Roasted Tomato Brown Rice Pasta
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.
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.
Tried this recipe?Let us know how it was!