roasted tomato capellini

Italians eat pasta pretty much every day so they have hundreds of ways to sauce their noodles.  One of my favorites simply uses fresh tomatoes that have been roasted as the sauce.  Brilliant and in true Italian style, if you let the food taste like the wonderful ingredients you use, it is magnificent.

Course Main Course


  • 1/2 pound dried capellini pasta angel hair
  • 2 tablespoons kosher salt
  • 1 recipe roasted tomatoes
  • 6 fresh basil leaves cut into chiffonade
  • 4 tablespoons freshly grated Parmesan cheese


  1. Begin roasting the tomatoes first, and when they are nearly done, get the pasta in the water.
  2. In large pot, bring 4 to 6 quarts water to a boil. When boiling, add the salt. Bring back to a boil. Add the pasta and stir for about 15 seconds. this will assure that the pasta does not stick together. Cook according to package directions, usually boiling pasta for abut 5 to 6 minutes. Drain well.
  3. Divide pasta into 4 warmed serving bowls. Top with roasted tomatoes, basil and Parmesan cheese.

Recipe Notes

Serves 4.  

I also have a couple of videos that highlight roasting that you may find useful: Roasted Garlic and Roasted Potatoes.