Mafaldine with Roasted Cherry Tomato and Basil Sauce | Healthy Chef Recipes

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Preparation Times

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

• For Red Wine: "Pair with a vibrant Chianti Classico; its high acidity and cherry notes perfectly mirror the roasted tomatoes and basil."

• For White Wine: "Enjoy with a crisp Sauvignon Blanc, whose herbaceous character complements the fresh basil and cuts through the savory parmesan."

Ingredients

For the Roasted Tomatoes:

• 500g Cherry or grape tomatoes

• 3 Cloves of garlic (peeled and smashed)

• 3 tbsp Extra virgin olive oil

• Salt and Freshly ground black pepper to taste

For the Pasta and Sauce:

• 320g Mafaldine pasta (or long pasta like Linguine or Pappardelle)

• 1 tbsp Extra virgin olive oil

• 1 Small shallot (finely chopped)

• 1/2 cup Pasta water (reserved from boiling)

• 1/2 tsp Chili flakes (optional)

For Garnish and Serving:

• 1/2 cup Fresh basil leaves (torn)

• 60g Parmigiano-Reggiano (freshly grated)

• Extra virgin olive oil for drizzling

• Fresh sourdough bread (for serving)

• A glass of dry red wine (recommended pairing)

Detailed Recipe

Step 1: Roasting the Tomatoes

Preheat your oven to 200 degrees Celsius. In a baking dish or on a parchment-lined tray toss the cherry tomatoes and smashed garlic cloves with the olive oil salt and pepper. Spread them out in a single layer. Roast for 20-25 minutes or until the tomatoes burst and start to caramelize around the edges.

Step 2: Cooking the Pasta

Bring a large pot of salted water to a boil. Add the Mafaldine pasta and cook until al dente according to the package instructions (usually about 10-12 minutes). Before draining reserve about 1 cup of the starchy pasta water. Drain the pasta.

Step 3: Preparing the Base Sauce

While the pasta cooks and the tomatoes roast heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until translucent about 3 minutes. If using chili flakes add them now and cook for 1 minute longer.

Step 4: Combining the Sauce

Remove the roasted tomatoes and garlic from the oven. Carefully add them along with any juices from the baking pan directly into the skillet with the shallots. Over medium heat lightly mask some of the tomatoes with a fork to help release their juices and create a textured sauce.

Step 5: Tossing the Pasta

Add the drained Mafaldine pasta and 1/2 cup of the reserved pasta water to the skillet. Toss vigorously over low heat to coat the pasta evenly and allow the sauce to thicken and emulsify around the wavy edges.

Step 6: Finalizing and Serving

Turn off the heat. Fold in most of the torn basil leaves and half of the grated Parmigiano-Reggiano. Toss one last time. Plate the pasta immediately into bowls. Top with the remaining basil and Parmigiano and drizzle with a little fresh extra virgin olive oil. Serve immediately with fresh sourdough bread.

Tools for this recipe

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To replicate this beautiful presentation and flavor profile you will need these key kitchen tools.

• Large Skillet (Stainless Steel or Cast Iron): essential for tossing the pasta directly with the sauce and water to achieve perfect emulsification.https://amzn.to/4sRh1h3

• Sturdy Baking Dish or Baking Sheet: required for roasting the tomatoes at high temperature until they caramelize. https://amzn.to/419K57r

• Pasta Pot with Colander: necessary for boiling and draining the Mafaldine pasta properly. https://amzn.to/4cpWKta

• Good Quality Chef's Knife: for finely chopping the shallot and crushing the garlic. https://amzn.to/41fc3i0

• A Fine Grater: perfect for creating light feathery clouds of Parmigiano-Reggiano that melt easily. https://amzn.to/41i9E6f

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