Chef Gosselin’s Roasted Tomato Pasta Alfredo

My wife is allergic to most anything tomato but she can tolerate some select amount of tomatoes in her pasta as long as I keep it”real”. So I have made a special dish for her with fresh garden tomatoes that I roast until that are sweet and a little dark (but still moist). I add a top brand Alfredo sauce (too lazy to make the sauce by hand for such a small project). I add some shaved hard cheeses, Asiago and Parmesian are my usual go to cheeses but I have been known to use a store bought pre-shaved blend (called Tuscan Blend in my local market). This meal gets garlic bread and all the love a chef can add to the moment. That girl is worth it. She does love hosting her sister so she can show off her man and his ability in the kitchen. So let’s make my soon to be famous Roasted Tomato Pasta Alfredo.

1 pint roasted cherry tomatoes or any tiny type of salad tomato (I grow 3 varieties and use any of those)

2 tbsp. olive oil

1/2 jar (11 oz.) of your favorite Alfredo sauce (I used Prego Homestyle Alfredo sauce)

¼ cup white wine

¼ cup fresh chopped basil

1 tbsp. ground Italian Seasoning  (Have a little spice mill that I add the dried herbs (oregano, basil, dried minced garlic, dried minced onion, dried red chili pepper, dried rosemary marjoram, thyme, sage), 

1/2 cup shaved hard cheeses (Asiago and Parmesan is what I selected)

4 oz. pasta of choice 

2 cloves finely chopped garlic

Freshly ground black pepper to taste

Roasting Tomatoes and building the pasta dish

Preheat oven to 320F.

In a baking dish or large cast iron skillet, add the tomatoes, olive oil, and Italian seasoning
Bake in the oven for 60 minutes, and then check on tomatoes continue  until tomatoes have burst and are slightly browning. 

Add the white wine to the roasting tomatoes and allow to reduce until the alcohol is gone from the wine

Stir the tomatoes as to coat them with the wine sauce in bottom of skillet.

While it’s baking, cook pasta to its instructions.

Remove the baking dish from the oven when tomatoes are looking perfect to your eye.

Place pasta in bowl. Drizzle a tiny amount of olive oil on pasta.

add fresh garlic, basil, roasted tomatoes, alfredo sauce, shaved cheeses and pepper to taste..

Toss with tongs until well blended. Careful not to damage the pasta while tossing.

Serve with a nice garlic bread…. Bon Appetite. This is a great meal.  

Leave a Reply

Your email address will not be published. Required fields are marked *