Roasted Cherry Tomatoes and fresh Oregano Pest Pasta

Pasta is definitely my families favourite meals. They love any shape, any size and what I love about serving it, the flavour combinations are endless. We have been receiving our weekly farm share delivery and now with the warmer weather, there is lots of fresh produce and herbs. Sometimes, things get pushed back into the fridge or bits need to used up. I have taken shrivelled cherry tomatoes and fresh wilted oregano  and have revived them and made them full of flavour and can be kept in in your fridge for over a week.  Cherry tomatoes were tossed with olive oil, balsamic & brown sugar and roasted until caramelized. These are great add ons to salads, burgers, charcuterie boards, in frittata's and of course pasta, the possibilities are endless. Wilted fresh Oregano, no problem, made a flavourful pesto with garlic and pistachio's. You can use any nuts you have available in your kitchen So delicious as a sandwich spread, with grilled meats, stirred into mayo for an aioli and tossed into pasta. Again, endless possibilities. I have shared a simple lunch or dinner pasta that you can serve warm or even as a cold pasta salad for your BBQ meals. I used Stefano Faita's Penne Rigate made here in Montreal, Canada and can be delivered straight to your front door through Salt Gourmet Foods locally here in Toronto. Its best to use the Penne Rigate style paste when tossing with pesto as the ridges in the pasta capture the flavours of the pesto. 

Hope you enjoy this pasta as much as my family does.



454g penne rigate

1 cup green or black olives 

1/3 cup Pecorino cheese, grated

Roasted Cherry Tomatoes

2 cup whole shrivelled cherry tomatoes

2 tbsp olive oil

1 garlic clove, thinly slices

2 tbsp balsamic vinegar

1 tbsp brown sugar

1 tsp salt

1/2 tsp fresh ground pepper

Fresh Oregano Pesto

1cup firmly packed, fresh wilted oregano

1 large garlic clove, roughly chopped

1/4 cup pistachios or any other nuts you have on hand

1/2 cup extra-virgin olive oil

1/2 tsp salt

1/2 tsp fresh ground pepper


Preheat oven to 450F. Line a large baking sheet with parchment paper. 

In a large bowl, toss cherry tomatoes with remaining ingredients. Spread on parchment paper and roast in the oven for 25-30 mins, turning half way through. Turn off oven and leave tomatoes in oven for an additional 15 minutes. This will caramelize them.  

To make pesto, add oregano, garlic and pistachios in a food processor. Pulse until finely chopped. With the motor running, drizzle in the olive oil. Season with salt and pepper.

For the pasta, cook al dente as per package directions. Drain and toss with roasted tomatoes, pesto and olives. Serve topped with grated Pecorino cheese. If you are serving it as a cold pasta salad, since the penne first with cold water.


Copyright © 2016 Irene Matys.

All Rights Reserved.

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