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Orecchiette with Roasted Tomatoes, Basil, and Parmesan

I hate to admit this, but it turns out that I haven’t been a very good gardener this year. In fact, I almost wish I hadn’t planted at all except for some herbs and a tomato plant. This summer ended up being much, much busier than I anticipated. With a conference, vacation, busy kids, work, and family life I haven’t had a whole lot of free time to care for the garden. Last year was so much more laid back! Plus, it just seems so much hotter this year that I don’t want to be outside and neither do the plants. They’re not doing super, but Eric says that it’s not by fault. Spring was a slow start and then it was scorching once it finally warmed up. It was just too hot for plants still getting going.


After days (or weeks?) I went to pick some tomatoes and ended up with tons and tons of the sweet million and yellow pear. Too many, I thought, to do anything with before they went bad. Then i saw this great post on Simple Bites for Slow-Roasted Cherry Tomatoes. I was salivating! It was a few days before I had time to make them, but I’m sure glad I did. They’re great for snacking and I also used some to toss with pasta for a meal. I actually had to make a second batch so I could have enough for this pasta dish because I kept eating them.

Orecchiette is such a fun pasta and I loved it with these slow-roasted cherry tomatoes. The meal tasted fresh and full of simple flavors. One thing I love about Italian dishes is how easy they come together and how wonderful they taste when you have fresh and simple ingredients. There’s absolutely nothing fancy about this meal, but we loved it!


Slow-Roasted Cherry Tomatoes
from Simple Bites

1. Cut the tomatoes in half end-to-end, and place cut side up on a pan.
2. Optional: Slice 4-5 cloves of garlic, and sprinkle over the tomatoes.
3. Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes.
4. Season with sea salt and fresh ground black pepper and drizzle extra-virgin olive oil liberally over all of the tomatoes.
5. Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (since they’ll be in there a while, preheating is not necessary)

Note: I filled an entire baking sheet with the tomatoes and also added 2 very large shallots, sliced, and 5 cloves of sliced garlic. I used sweet million and yellow pear tomatoes.

Orecchiette with Slow-Roasted Tomatoes, Basil, and Parmesan
a goodLife {eats} creation

8 ounces Orecchiette, cooked according to package instructions
1 1/2 cups slow roasted tomatoes (with garlic and shallots)
1 very large handful of sliced, fresh basil
fresh Parmesan

Toss the slow roasted tomatoes, garlic and shallots (with the oil) with the pasta. Sprinkle with fresh basil and lightly toss to combine. Serve with shavings of fresh Parmesan on top.

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Kristi Rimkus

Friday 30th of January 2015

I have to say I've looked high and low in my area for Orecchiette and have yet to find some. I guess Amazon will be my friend and I'll find it there. I love the way it works in this pasta dish.

Aimee @ Simple Bites

Wednesday 1st of September 2010

This is a brilliant pairing, Katie. The orecchiete obviously cozies up quite nicely with the roasted cherry tomatoes. Gorgeous!


Thursday 26th of August 2010

What a beautiful dish. This is what I love about summer - things taste so good! I have some orecchiete in my pantry which I save for special pastas (it's hard for me to find for some reason) and this certainly fits the bill!


Monday 23rd of August 2010

We eat roasted cherry tomatoes about once a week, since we have 6 vivacious plants, and they always taste incredible. I bought some heirloom cherry and pear tomatoes at the F.M. saturday and made your recipe. Delicious! My favorite part was how the tomato would hide in the pasta ;)

Amy from She Wears Many Hats

Monday 23rd of August 2010

Totally with ya there on the garden. It's so hard to keep up with when you're not home. Beautiful dish!