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Roasted Tomato Brown Rice Pasta Recipe
Amy

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.
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Cook Time 2 minutes
Total Time 2 minutes
Servings: 0
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Taste and adjust seasonings to your liking, adding the pasta water if you need to loosen things up.
  4. Top with the pine nuts, red pepper flakes, pesto, and parmesan, if desired.
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