Pasta With Roasted Tomatoes

I love it when The Secret Recipe Club challenge arrives in my inbox! Even when I am very busy and think I might not have time to get it all done for the month. This month I was assigned Melissa’s Cuisine and I spent a morning reading through her blog. Melissa’s husband Mike is certainly very lucky that she enjoys spending so much time in the kitchen! I once again decided to make a pasta dish. This is a meal I can create over the weekend and both Dave and I can enjoy it on a Sunday night when we come back from our weekly wine tasting. As we have a great selection of exotic tomatoes at the moment, this recipe for pasta with roasted tomatoes stood out as the one I wanted to make.

I printed the recipe out the day after we got our assignments, and again, life got in the way of blogging. We went away for a long weekend, and I did not want to leave it to the Sunday night before our reveal date to make this dish. I went home early one day last week as we had no electricity at work, and used the time I had spare to make supper. Everything was ready to go when Dave got home from gym which was great. I have adapted the recipe as we don’t get ground turkey in South Africa and I can say it was lovely.

Pasta with Roasted Tomatoes
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Pasta with Roasted Tomatoes

Recipe Category: Main Course
Cuisine: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 200 g cherry tomatoes halved
  • 1 shallot thinly sliced
  • 2 garlic cloves thinly sliced
  • 15 mls olive oil
  • 15 mls balsamic vinegar
  • 5 mls sugar – I used fructose
  • Salt and freshly ground black pepper to season
  • 5 mls olive oil
  • 250 g ground beef
  • 5 mls dried basil
  • 5 mls tomato paste
  • 60 mls water
  • 200 g pasta of your choice
  • 40 g Parmesan cheese grated
  • Small handful of fresh basil chopped


  • Preheat the oven to 180° Celsius
  • In a bowl, toss the tomatoes with the shallot, garlic, 1 tablespoon olive oil, vinegar and sugar
  • Season to taste
  • Spread the tomatoes out on a baking sheet cut side down and cook for 30 minutes
  • Remove the tomatoes from the oven and set aside to cool
  • Cook the pasta according to the packet instructions and when you drain the pasta reserve a cup of the water
  • When you put the pasta water on to boil, heat 1 teaspoon olive oil in a large frying pan
  • Brown the mince and then season to taste
  • Add the dried basil and tomato paste and cook until all the liquid has come out of the meat
  • Add the tomatoes and ¼ cup of water and leave on a low heat
  • When the pasta has two minutes cooking time left, add the fresh basil and the Parmesan
  • Add the pasta and loosen the sauce with some of the pasta water

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Simona of Briciole.

To see other recipes from the  click the linky below:

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68 thoughts on “Pasta With Roasted Tomatoes

  1. Hi Tandy! I’m so glad you enjoyed this recipe! I have not made it in a long time–I nearly forgot about it. Thanks for picking it and reminding me 🙂

    1. thank you Melissa, I had such great fun picking something to make from your blog, and I am so pleased this is what I chose 🙂

  2. Mmm, I bet this is delicious! Everything roasted tomato (and sun-dried tomato…okay, maybe just “tomato” in general…) is so good and tastes so rich and summery.

  3. What an excellent evening’s meal, Tandy.. really, really great!
    ps I think I have the worst memory ever.. but have you changed up your blog’s appearance?? Anyway.. it’s so pretty! xo Smidge

  4. I cannot grow tomatoes either. Fortunately, there are enough farmers around me who do it well. I love roasting tomatoes: they fill the kitchen with a great smell. Thank you for contributing to Presto Pasta Nights.

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