How to Make Pasta with Oven-Dried Tomato Pesto

Pasta dishes can be made with a lot of variations. One possibility is to add oven dried tomatoes to stir up the taste. These tomatoes add a distinct flavour to the dish and bring in a different taste than the usual pasta sauces. A plain pasta dish will liven up by it. You also have the option to freeze the tomatoes ahead of time and cook it according to need. If the tomatoes are already done, the dish takes 20 minutes to put together.

Prep time: 4 hours
Bake time: 15 min
Total time: 4 hours and 15 min
Yield: 4-6 servings
Utensils: Baking sheet, food processor, bowl, plates, spoon

Roma tomatoes cut in half length-wise: 10 to 12
Sugar: 2 teaspoons
Salt and pepper: To taste
Toasted pine nuts: 1/8 cup
Garlic powder: 1/2 teaspoon
Parmesan cheese: 1/4 cup
Extra-virgin olive oil: 6 ounces
Basil: 1/4 pound
Your favourite pasta: 1 pound


  • 1

    Put water to a boil and put pasta in the boiling water. Cook it according to the instructions on the back of the packet. When it is done, drain it, wash it with cold water and set aside. Time the pasta so that it doesn't over cook. Also make it side by side when the tomatoes are almost done so that it is warm at the time of serving.

  • 2

    Take a flat baking sheet; you can use a cookie sheet. Oil it so that tomatoes don’t stick. Cut the tomatoes length wise and place those on the baking sheet, the skin side should be down. Take another bowl and mix garlic powder, salt, pepper and sugar in it. Sprinkle this mixture over the tomatoes on the baking sheet. Set your oven to preheat for around 15 minute at 250 degrees. Let them roast in the oven for around four hours. In this time they will dry up. You can  also double the recipe if you want to save some for freezing.

  • 3

    Take twenty of the oven dried tomatoes and put them in the food processor. Also add in Parmesan cheese, olive oil, basil, and pine nuts. Blend them completely until they form a puree.

  • 4

    Take the prepared pasta, pour the pesto over it and toss them together to coat completely. Garnish the pasta with the left over oven dried tomatoes, basil and pine nuts. Serve the pasta warm in individual plates.

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