Roasted tomato pasta

Contributed by Preston Maring, MD

Roasted tomato pasta

This is so easy and delicious. Almost no time and the essence of summer is on your plate — with a touch of whole grains. 

Servings: 6


  • 2 1/2 pounds tomatoes of various kinds —heirlooms, cherry, plum, whatever, sliced into 1/4 inch slices of rounds and half rounds and whatever shape happens
  • 1/2 cup diced red or yellow onion
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon dried oregano or a small handful of fresh oregano leaves
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt plus to taste
  • Freshly ground pepper
  • 1/2 cup fresh basil leaves, torn up or julienned (depends on how picky you are about aesthetics — these days torn is cool)
  • 1 pound whole-wheat or farro pasta (I prefer farro linguine)


  1. Preheat the oven to 400 degrees. 
  2. Start heating a pot of water for the pasta. 
  3. Cover a rimmed baking sheet with parchment paper or a Silpat to prevent sticking without a lot of oil. 
  4. Spread the onion and parsley on the sheet. 
  5. Cover all over with tomato slices. 
  6. Sprinkle with about 1/4 teaspoon salt, chili flakes and oregano. Drizzle with olive oil. 
  7. Roast on the middle rack for about 20 minutes. 
  8. Cook the pasta starting at whatever time it takes for the pasta to be done at the time the "sauce" is due to come out of the oven. Drain the pasta. 
  9. Toss the tomato mixture with half the basil. 
  10. Toss it all with the pasta. 
  11. Season with salt and pepper to taste though this is one of those opportunities to get used to less salt. 
  12. Everything is so naturally delicious that you don't need the salt to fake goodness. 
  13. Garnish with remaining basil. Enjoy.