Posted by: timscooking | April 28, 2010

Pan-Roasted Tomatoes and Pasta and Salad with Yogurt Dressing

My wife had been out-of-town for four days so I really did little in the way of cooking while she was gone. It’s difficult enough to cook for two, let alone cook for one, so meals were very simple, some eggs and potatoes in a spanish tortilla, dinner out with one of my daughters, some bruschetta with sliced tomato, mozzarella and basil, a simple salad. After getting home Saturday evening from the airport, we did little but catch up on the week’s news.

Sunday was shopping day. I had seen a recipe in Food and Wine for a chicken with tahini sauce I thought I would attempt and while at the market I found grape tomatoes on sale. The tomatoes inspired me to try a dish I had seen on the Barefoot Contessa for pan-roasted tomatoes and capellini for dinner one night.

As it worked out, when it came time for dinner, chicken was out and pasta was in. This recipe is so easy, the hardest part is boiling water for the pasta. I used whole wheat capellini but any thin pasta will do, vermicelli or angel hair would work also. For the salad dressing, I used some of the greek yogurt which I had purchased for the tahini sauce that I’ll be making later this week with the chicken.

Pan-Roasted Tomatoes and Pasta


8 oz. capellini or other thin pasta noodle

1/2 cup olive oil

2 tbsp. salt

4 cloves garlic, chopped

2 pints grape or cherry tomatoes

4 tbsp. chopped fresh herbs (basil, parsley, thyme, or oregano)

Pinch crushed red pepper

Salt and Pepper

1/2 cup freshly grated parmesan cheese

Boil water for pasta. Add 1/4 c. olive oil and 2 tbsp. salt to water.

Heat a large skillet on medium. Add the remaining olive oil and heat until oil begins to shimmer, reduce heat and add the garlic and red pepper. saute for 1 minute. Add the whole tomatoes and toss to coat with the garlic-pepper oil. Meanwhile, drop pasta in boiling water and cook for 3 – 4 minutes. Continue heating tomatoes until  skins become soft and some begin to split.

When done, drain pasta and immediately add to the tomatoes. Add chopped herbs, salt and pepper to taste and toss until all is combined. Serve with grated parmesan.

Yogurt Dressing


1 clove garlic, minced

1/4 c. greek-style yogurt

2 tbsp. freshly squeezed lemon juice or white wine vinegar

1/3 cup extra-virgin olive oil

Salt and fresh ground black pepper

In a large bowl, add garlic, yogurt and lemon juice or vinegar. Whisk until combined. Continue whisking and slowly add olive oil to the mixture. Season with salt and pepper to taste. Add salad greens, sliced red onion, cucumber and tomato to bowl. Toss to coat with the dressing, check for seasoning and add salt and pepper to taste.



  1. Sounds awesome as usual!

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