Orecchiette with Slow Roasted Tomatoes & Artichokes

It’s been a dreary week in Utah. It’s been raining every day and we even got some snow. Yesterday I was in need of some major comfort food so I made Orecchiette with Slow Roasted Tomatoes and Artichokes. Pasta always hits the spot, especially on a cold, rainy day.

First, I slow roasted a pan of grape tomatoes. I knew they would make a delicious pasta sauce. If you haven’t tried slow roasted tomatoes, you must. They are so easy to make. The oven does all of the work, you just have to be a little patient. The tomatoes take about 3 hours to roast.

When the tomatoes were done roasting, I cooked the orecchiette and made the sauce. The sauce is simple, but full of flavor. I started with a little olive oil, added in roasted garlic, the slow roasted tomatoes, artichokes, and freshly chopped basil. I topped the pasta dish off with Parmesan cheese and served it with crusty bread. I was in carb heaven!

I loved everything about this pasta dish. I know I will be making it again when the summer tomatoes are ripe and ready. I hope you will enjoy Orecchiette with Slow Roasted and Tomatoes & Artichokes too. It is a simple, fresh, flavorful, and healthy!

I really hope this weather clears up because tomorrow we are teaming up with Bush’s Grillin’ Beans to host a fun and tasty cookout. Josh, the grill master, will be grilling up Fajita Chicken to go with Bush’s Black Bean Fiesta Grillin’ Beans. Stay tuned because we will be sharing our recipe next week and we also have a fantastic cookout kit to giveaway. You don’t want to miss out on this one! Have a great weekend everyone!

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