Cold Pasta With Spicy Roasted Tomato Vinaigrette

Name: Cold Pasta With Spicy Roasted Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium ripe tomatoes; 2 cups vegetable broth (recipe above); 1 cup minced rosemary; 6 cloves garlic, roasted and peeled; 2 anchovy fillets; 1 teaspoon capers, drained; 1/2 cup oil-cured olives, pitted and coarsely chopped; 1/2 teaspoon sugar; 2 teaspoons Sherry vinegar; 1 tablespoon olive oil; 1/2 cup torn basil leaves; 1/4 cup minced oregano leaves; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1/2 pound fusilli

Servings: persons

8 medium ripe tomatoes
2 cups vegetable broth (recipe above)
1 cup minced rosemary
6 cloves garlic, roasted and peeled
2 anchovy fillets
1 teaspoon capers, drained
1/2 cup oil-cured olives, pitted and coarsely chopped
1/2 teaspoon sugar
2 teaspoons Sherry vinegar
1 tablespoon olive oil
1/2 cup torn basil leaves
1/4 cup minced oregano leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 pound fusilli

1
Preheat oven to 425 degrees.
2
Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes.
3
Set aside until cool.
4
Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil.
5
Turn off the heat, add the rosemary and steep for 1 minute.
6
Strain and cool in the refrigerator.
7
Place a large sieve above a glass or ceramic bowl.
8
Peel, seed and core all of the tomatoes over the sieve.
9
Coarsely chop 6 of the tomatoes and set them aside.
10
Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible.
11
Discard pulp and seeds.
12
Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl.
13
Smash into a paste.
14
Set aside.
15
Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl.
16
Whisk in the olive oil.
17
Add the salt and pepper.
18
Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano.
19
Toss to combine.
20
Season to taste with salt and pepper.
21
Cook the pasta in boiling water until tender.
22
Drain.
23
Add it to the vinaigrette and toss.
24
Refrigerate until chilled.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 medium ripe tomatoes, 2 cups vegetable broth (recipe above), 1 cup minced rosemary, 6 cloves garlic, roasted and peeled, and more.

Yes, Cold Pasta With Spicy Roasted Tomato Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!