Hi, I’m Ashley and I’ve been blogging over at Big Flavors from a Tiny Kitchen since 2006. My blog started out as a creative outlet after a long day at my “creative” job. It has since grown to become a major part of my life! I make an effort to use fresh, local and organic foods when possible, and I enjoy preparing food from a variety ethnic cuisines. I hope to inspire you to get in your kitchen, no matter how small it may be, and cook something for you and your family.

And speaking of families – congrats to Aubrey on her new addition! Enjoy lots of cuddle time with that new little one!

I sometimes joke that I married an Italian so that I could have an excuse to eat garlic excessively without it bothering him. In reality, it took quite some time before I was comfortable actually cooking Italian food at home. I didn’t want to compete with his father’s authentic cooking!

Over this past summer, I found some beautiful, multi-colored grape tomatoes and was inspired to roast them and serve them over pasta. The flavor of the tomatoes really intensifies in the oven, and the addition of balsamic adds wonderful richness to the sauce. Using fresh basil at the end really brings out the vibrancy of this dish. And it’s quick, easy, healthy and gluten-free/vegan adaptable to boot!

Bonus, deliciously garlicky points if you serve this with My Favorite Garlic Bread.

This dish totally impressed the aforementioned Italian husband. Big time. Woohoo!

5.0 from 1 reviews

Balsamic Roasted Grape Tomatoes Over Angel Hair

 

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Author: Ashley Covelli

Serves: 4

Ingredients

• 2 cloves garlic, minced
• 4 cups multicolored grape or cherry tomatoes
• ¼ cup extra virgin olive oil, plus a little more for the pasta
• ¼ cup balsamic vinegar
• ¼ cup fresh basil leaves, roughly chopped, plus a little more for garnish
• kosher salt and freshly cracked black pepper to taste
• 1 pound angel hair pasta*, cooked according to package instructions
• Parmesan cheese, for garnish (optional)
• Red pepper flakes, for garnish (optional)

Instructions

1. Preheat oven to 350°F. In a baking dish, toss together garlic, tomatoes, oil, balsamic, basil, salt and pepper. Roast in preheated oven for 20 minutes, stir, and roast for another 20 minutes, or until most of the tomatoes have burst open. While tomatoes are roasting, cook pasta according to package instructions, and drain. Toss in a little olive oil to keep the pasta from sticking to itself. Remove tomatoes from the oven and lightly press on any un-popped tomatoes with the back of your spoon, being careful not to squeeze too hard and burn yourself with molten tomato juice.
2. To serve, put pasta in each of 4 dishes and top with roasted tomatoes, making sure to drizzle on the delicious pan juices as well. Garnish with more fresh basil, parmesan shavings, and red pepper flakes, if desired. Enjoy!

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*Optional: use Gluten Free

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