by Julie van den Berghe

Finding a delicious, extremely easy-to-prepare recipe is well worth sharing. It’s like you have come across a great secret and cannot wait to spread the news. Here is my super easy and flavorful Roasted Tomato Sheet Pan Pasta that fits into that category.

Preheat oven to 375° F. Fill an entire 13-inch by 18-inch pan with quartered, fresh tomatoes. (I’m using golden tomatoes from our garden.)

Drizzle with 1/4 cup olive oil, six minced garlic cloves, then sprinkle with 1 teaspoon of salt and some cracked black pepper.

Grab a handful of fresh basil leaves and chop them finely, then sprinkle them over the tomatoes. Roast for 45 minutes, then increase the temperature to 400° F  and continue cooking for 7 more minutes.

Boil water for the pasta while the tomatoes are roasting, then cook it until al dente. I have used fettuccine, but normally go with penne — any pasta will work well. Here’s an example of my penne pasta version.

Grape, cherry or Roma tomatoes can be roasted as well, but only need to be cut in half instead of quarters.

To serve, plate the pasta, then use a spatula to scoop tomatoes from the cookie sheet. Be sure to get some of the drippings from the pan to drizzle over the pasta.

Sprinkle with freshly grated Parmesan cheese. I like to serve it with buttered crusty bread. This weekend’s bounty was baked with love by my daughter, Morgan.

Kelly has shared Morgan’s crusty bread recipe HERE.

Enjoy this simple dish and let me know how you like it!

Here’s “the dish” on the bowl.

Julie van den Berghe lives in Riverton, Utah, with her husband and two kids (out of five) left at home. She enjoys cooking, photography, traveling and an occasional donut.