Between teaching you to make Ryan’s Really Good Roasted Tomatoes and How to Make Egg Pasta by Hand, it’s only natural to talk now about Using Roasted Tomatoes for Pasta Dishes. You’ll notice a lot of options and flexibility in our ingredients list for this post—we want to make recipes as versatile as possible in this wild time so it’s easy to sub in whatever ingredients you’ve got in your fridge and pantry. So get creative! Go wild!
Using Roasted Tomatoes for Pasta Dishes makes those pasta dishes even more delicious than when you’re using fresh ones. The roasting and seasoning of Ryan’s Really Good Roasted Tomatoes bring out more complex flavors and richness in the tomatoes that’ll infuse into your pasta sauce for ultimate flavor. We’ve got four ways for you to practice Using Roasted Tomatoes for Pasta Dishes, so let’s get to it!
Ingredients
Here’s a master list for all our recipes, but you’ll see what each requires along the way.
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- Ryan’s Really Good Roasted Tomatoes (or any roasted tomatoes, but…these are obviously the best ones in our opinion).
- Pasta: Fresh pasta is the best pasta. We recommend learning How to Make Egg Pasta by Hand, but if you need to use boxed pasta, that’s okay too! Just follow the cooking instructions on the side of the box.
- Cheese! Pick your favorite. The stuffed pasta recipe requires ricotta. For the others, go with what you’ve got. Parmesan is always a good pasta pal.
- Egg (if you’re making stuffed pasta)
- Garlic
- Onions
- Olive Oil or Butter
- Something green! Again, whatever vegetable you’ve got is great: broccoli, broccolini, etc. We use frozen peas for the spicy green pea recipe.
- Roasted Chicken (or turkey or…)
- Herbs
- Something spicy or briny (like Olives or Red Pepper Flakes)
- Salt and Pepper. Always.
Equipment
Non-stick Pan 4-quart Pot Fine Mesh Sieve
The Recipes
These use lots of interchangeable ingredients and have some basic elements in common. Pick whichever your current kitchen supply supports best!
If you learned How to Make Egg Pasta by Hand, go with that, but remember that you can also used boxed pasta (just follow the cooking instructions on the box).
Roasted Tomato & Ricotta Stuffed Pasta
We’ll start with the filling for this Roasted Tomato and Ricotta Stuffed Pasta. In a large mixing bowl, combine 1 lb. Fresh Ricotta Cheese, 1/4 cup Ryan’s Really Good Roasted Tomatoes , 1/4 cup Grated Parmesan Cheese, 1 Egg, and Salt & Pepper to taste. (A general rule of thumb for fillings is one egg per pound in order to help the filling bind a bit.) Mix all ingredients until uniform and set aside. You can make this up to five days in advance if you store it in the refrigerator!
Once you’ve learned How to Make Egg Pasta by Hand , fully roll out your dough (paper thin!) and cut it into squares 2-2 1/2 inches big. If you’re cooking this stuffed pasta immediately, start heating a large pot of salted water to a boil. And we mean salted, people!
Now add about 3/4 teaspoon of filling to the center of each pasta square. You don’t want to overdo it because the filling will ooze out the sides or keep you from sealing the pasta and end up leaking into your water when cooking. Fold to match diagonally-opposite corners and press the sides together down to the bottom corners. This will turn your square into a triangle. Holding the triangle flat, place the filling side against your pointer finger, wrap the two corners around it, and press to make a tortellini shape. Take the pasta ring off and set it onto a lightly floured tray to keep it from sticking. If you’re freezing your pasta, you can pop those babies in right away.
*If you’re really not into making your own pasta, you could also use a frozen cheese ravioli and add Ryan’s Really Good Roasted Tomatoes in the pan right before the broccolini!
Let’s talk sauce. Melt 2 tablespoons Butter in a large sauté pan over medium heat, then add 1 Sliced Garlic Clove and 1 Sliced Onion to the oil. Blanch 1/2 cup Broccolini (or Broccoli or another green veggie) and add to the pan with your garlic and onions. Lower heat to keep it all warm while you cook your pasta.
Add tortellini to boiling water and stir lightly to keep them from sticking. Remember: fresh pasta only takes a couple minutes to cook—you’ll know it’s finished when it rises to the top of the boiling water. When your pasta is cooked, strain, add to your pan, and gently mix and fold everything together. You can season with salt and pepper if you want to as well!
Serve it up, topping with grated parmesan and more roasted tomatoes if you’ve got ’em. Enjoy.
Roasted Tomato & Ricotta Stuffed Pasta
This Roasted Tomato & Ricotta Stuffed Pasta can be made with fresh pasta or frozen cheese tortellini (we highly recommend fresh) - either way it's ridiculously delicious.
Ingredients
- 1/2 lb Fresh Egg Pasta sub 10-12 oz frozen cheese tortellini
- ½ cup Broccolini
- 1 Garlic Clove Sliced
- ½ cup Onion Sliced
- 2 tbsp Butter
Filling
- 1 lb Ricotta Cheese Fresh
- ¼ cup Ryan’s Really Good Roasted Tomatoes Chopped
- ¼ cup Parmesan Cheese Grated
- 1 Egg
- Salt, to taste
- Pepper, to taste
Instructions
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In a large mixing bowl combine all of the Filling ingredients. Mix until uniform. Set aside until ready to use, this can be made ahead and stored in the refrigerator for up to 5 days.
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Once the pasta dough is rolled out fully, cut into squares 2-2 ½ inches big. If you are going to use immediately begin to heat a pot of salted water to a boil.
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Add about a ¾ of a teaspoon to the center of each square.
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Fold one corner over the filling and press to the bottom corner, then press the sides together down to the bottom corners, to form a triangle.
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Holding the triangle flat, place the filling side against your pointer finger and wrap the two corners around, then press together, and remove the ring from your finger. Place onto a floured tray.
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From here you can freeze or cook immediately. (If using pre-made frozen cheese tortellini, cook according to package instructions.)
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In a large saute pan over medium heat, melt butter then add garlic and onions. Blanch the broccolini for 2-3 and add to the sauté pan. Lower heat to keep things warm.
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Add Tortellonis to boiling water and lightly stir to keep them from sticking, allow the pastas to cook until they float.
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Remove from water, add to the saute pan and mix together lightly, seasoning with salt and pepper if desired.
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Serve, topping with grated parmesan and more roasted tomatoes if you have them, enjoy.
Cheesy Chicken Roasted Tomato Pasta
We’re using fresh pasta rolled into a penne shape (check out the shaping section of our How to Make Egg Pasta by Hand if you wanna do the same.) If not you can cook a box penne pasta, or really any shape pasta, according to the box’s directions.
Now heat a large sauté pan over medium heat and add 2 tablespoons Cooking Oil. As your oil gets hot, add 2 Sliced Garlic Cloves. When they begin to brown, add 1 cup Chicken (or whatever poultry you have on hand) and 1/2 cup Ryan’s Really Good Roasted Tomatoes. Keep cooking until those ingredients are nice and hot, then lower heat to keep it all warm while you cook your pasta.
Add pasta to water and lightly stir to keep it from sticking. If you’re using fresh pasta, your noodles will begin to float after a couple of minutes and you can strain them from the water, then add to the pan with your other ingredients. Gently stir, fold it all together, and turn off the heat.
Let’s dress it up! Fold in 4 ounces Fresh Mozzarella Cheese (cut into 1/2 inch cubes), 1/4 cup Chopped Pitted Olives, 1/4 cup Basil Leaves, and Salt & Pepper to taste. Feel free to get creative here if you’ve got different ingredients on hand!
Serve and top with even more fresh torn basil and grated parmesan if you’re feeling it. Eat up!
Cheesy Chicken Roasted Tomato Pasta
This Cheesy Chicken Roasted Tomato Pasta uses leftover chicken, fresh mozzarella, roasted tomatoes, olives and basil for maximum flavor and ultimate ease.
Ingredients
- ½ lb Fresh Egg Pasta, shaped into penne sub about 8 oz boxed penne pasta
- 2 tbsp Cooking Oil
- 2 Garlic Cloves Sliced
- 1 c Chicken Cooked, Shredded
- ½ c Ryan's Really Good Roasted Tomatoes
- ¼ c Basil Leaves
- 4 oz Mozzarella Fresh, Cubed ½”
- ¼ c Olives Pitted, Chopped
- Salt to taste
- Pepper to taste
Instructions
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Roll out pasta dough and cut into 1-2 inch squares. Roll each square around a small dowel, corner to corner and press together to seal.
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Remove from dowel and place on floured tray. Continue until all squares have been rolled.
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Heat large pot of salted water to rolling boil. (If using boxed pasta, cook according to box instructions.)
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Heat large saute pan over medium heat. Add Oil.
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Saute garlic until fragrant and beginning to brown, add chicken and roasted tomatoes, continue to cook until hot throughout. Lower heat to hold warm.
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Add pasta to water and lightly stir to prevent sticking, cook until they begin to float.
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Strain pasta and add to saute pan, stir lightly to mix, turn off heat.
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Fold in cheese, olives, basil, and salt and pepper.
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Serve, topping with more fresh torn basil and grated parmesan if desired.
Ricotta & Broccolini Roasted Tomato Pasta
Think of this as the non-stuffed version of our stuffed pasta. We used fresh egg pasta cut into Pappardelle noodles. (See the shaping portion of our How to Make Egg Pasta by Hand if you want to see how we do it!) I highly recommend you do the same, but you can also use boxed pasta of any shape! If you’re using boxed pasta, just cook it according to the box’s directions and add it to the pan at the same time we do.
Heat a large sauté pan over medium heat and add 2 tablespoons Cooking Oil. Time to make the base of pretty much any good thing: garlic and onions. Add 2 cloves Sliced Garlic Cloves to the pan. When you start to smell that lovely garlic fragrance and see a light brown coming on, add 1/2 cup Sliced Onion to the oil and cook until they’re just a bit soft and translucent.
Add 1/2 cup Roasted Tomatoes into the pan and cook until they’re hot. It’s a great idea to lightly crush the tomatoes with a wooden spoon to release all their juicy goodness into your oil. Now lower the heat to keep everything warm.
Veggies and noodles coming right up. Blanch 1 cup Broccolini (or your green of choice) until al dente, then strain and add to the sauté pan with the rest of the goods. Put your gorgeous noodles into the pot of boiling water you prepped for them and stir a bit to keep them from sticking to each other. With fresh pasta, give it just a couple minutes to cook. Pull the noodles out and strain them when they begin to float.
Add your noodles to the sauté pan, season with Salt & Pepper to taste, and gently stir everything together. This is a great time to scatter 4 ounces of Fresh Ricotta over your pasta in teaspoon-sized bits—gotta love a cheesy bite.
Fold the cheese into the mix and garnish it all with some fresh herbs and grated parmesan if your heart desires! You nailed it.
Ricotta and Broccolini Roasted Tomato Pasta
This Ricotta and Broccolini Roasted Tomato Pasta is ready in no time, deliciously cheesy and flavorful, and a nice way to use up some greens!
Ingredients
- ½ lb Fresh Egg Pasta, cut into Pappardelle sub about 8 oz box pasta
- 4 oz Ricotta Fresh
- ½ c Ryan's Really Good Roasted Tomatoes
- 2 Garlic Cloves Sliced
- ½ c Onion Diced
- 1 c Broccolini
- Salt to taste
- Pepper to taste
- 2 tbsp Cooking Oil
Instructions
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Roll out pasta dough and cut into 1 inch wide strands.
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Bring a large pot of salted water to a rolling boil. (If using boxed pasta, cook according to box instructions.)
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Heat a large saute pan over medium heat.
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Add oil then garlic, when garlic becomes fragrant and lightly browned add onions, cook until soft and translucent.
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Add roasted tomatoes, cook until hot, lightly crushing the tomatoes, lower heat to keep warm.
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Blanch broccolini until al dente, strain and add to saute pan.
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Add pasta to water and lightly sir to prevent sticking. When pasta begins to float, it is cooked, drain and add to saute pan, season with salt and pepper and stir lightly to mix all ingredients together.
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Scatter teaspoon sized bit of the ricotta over the pasta and gently fold together.
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Serve garnished with fresh herbs and grated parmesan if desired.
Spicy Green Pea and Roasted Tomato Pasta
We cut our fresh pasta dough into fettuccine shapes for this one, but you could use any shape or sub in boxed pasta. If you use boxed pasta, just cook according to the box’s directions and continue with the recipe as normal!
Heat a large sauté pan over medium heat and add 2 tablespoons Cooking Oil. Add 2 Sliced Garlic Cloves to the oil and let them cook until fragrant and lightly browned. Now you get to add in the star of the show: 1/4 cup Ryan’s Really Good Roasted Tomatoes . Lightly mash them to release their goodness into your oil.
You can add in your Crushed Red Pepper now! Know thyself and add spice accordingly. Let the crushed red pepper hang out for about 30 seconds (so it gets infused into the oil) before adding 1/2 cup Frozen Peas. Once you’ve got your peas hot, lower the heat to keep it all warm.
Add your noodles to boiling salted water and gently stir to keep them from sticking. Once your fresh egg pasta is cooked and floating to the top of the water, strain and add it to the sauté pan. Now that everyone’s together, give it a gentle toss, add 1/2 cup Grated Parmesan, 1/4 cup Chopped Parsley, and Salt & Pepper to taste. Keep folding until everything looks evenly distributed.
Time to serve! Feel free to top with a little extra grated parmesan and parsley if you’re feeling it. And don’t forget to ENJOY!
Spicy Green Pea and Roasted Tomato Pasta
Using frozen peas, you can create this Spicy Green Pea and Roasted Tomato Pasta in no time! Use as much (or little) crushed red pepper as you like - this can really be customized to your liking.
Ingredients
- ½ lb Fresh Egg Pasta, shaped into Fettuccini sub about 8 oz boxed pasta
- ¼ c Ryan's Really Good Roasted Tomatoes
- ½ c Frozen Peas
- 2 Garlic Cloves Sliced
- ½ c Parmesan Grated
- ¼ c Parsley Chopped
- Salt to taste
- Crushed Red Pepper to taoste
- 2 tbsp Cooking Oil
Instructions
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Roll out pasta dough and cut into ½ inch strips.
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Bring a large pot of salted water to a rolling boil. (If using boxed pasta, cook according to package instructions.)
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Heat a large sauté pan over medium heat and add oil.
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Add garlic and cook until fragrant and lightly browned.
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Add roasted tomatoes and lightly smash, then add desired crushed red pepper flakes, allow to infuse in oil for about 30 seconds before adding peas. Once peas have become hot turn heat down low to hold warm.
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Add pasta to water and lightly stir to prevent sticking, once it begins to float it is ready to strain and add to the saute pan.
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Toss ingredients together gently and add cheese and parsley, season with salt and continue to fold until mixed through.
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Serve, topping with extra grated parmesan and parsley as desired.
Thanks for experimenting with these four methods for Using Roasted Tomatoes in Pasta Dishes! Remember to read up on How to Make Egg Pasta by Hand and Ryan’s Really Good Roasted Tomatoes to get you ready to rock.