Two Peas and Their Pod

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!

Orecchiette with Slow Roasted Tomatoes & Artichokes

Yield: Serves 4-6


For the slow roasted tomatoes:

2 cups grape tomatoes
4 cloves garlic, unpeeled
Drizzle of olive oil
Salt and pepper

1 pound orecchiette pasta (I used whole wheat)
1 tablespoon olive oil
3 cloves garlic, chopped (I used the roasted garlic from the slow roasted tomatoes)
2 cups artichoke hearts
1/4 cup freshly chopped basil
Salt and pepper, to taste
Parmesan cheese, to garnish the pasta dish


1. First slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the tomatoes in half and place on the prepared baking sheet. Place the cloves of garlic on the baking sheet with the tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Bake the tomatoes for about 3 hours, depending on their size.

2. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes.

3. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil. Add the garlic and cook until tender. Stir in slow roasted tomatoes and artichoke hearts. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.

4. Carefully drain the pasta. Combine pasta and sauce in a large bowl. Garnish with Parmesan cheese and serve warm.

If you like this Orecchiette with Slow Roasted Tomatoes and Artichokes, you might also like:

Orecchiette with Broccoli and Pancetta from The Amateur Gourmet
Orecchiette with Chicken Sausage and Broccoli Rabe from Gina’s Skinny Recipes
Rapini with Orecchiette and White Beans from The Kitchn

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47 Responses to “Orecchiette with Slow Roasted Tomatoes & Artichokes”

  1. Heather (heather's dish) — May 20, 2011 @ 4:57 am

    girl it’s raining like crazy in colorado too…blah. this sounds like a great pick-me-up though! i love orecchiette, it’s my favorite cut pasta shape!

  2. Erica — May 20, 2011 @ 5:10 am

    YUM. I totally just book marked this. I will have to make Josh’s bowl without the tomatoes…but yummmmm. Hope it warms up for you guys. Snow? Thats just craziness. How are you feeling? I need to email you! Its been too long since we last caught up 😉

  3. Sarah — May 20, 2011 @ 6:19 am

    Sounds delicious! I want to try these oven roasted tomatoes soon!

  4. Barefeet In The Kitchen — May 20, 2011 @ 6:28 am

    This looks excellent! I just printed the recipe and we’ll be trying this as soon as my tomatoes are ready to harvest.

  5. DessertForTwo — May 20, 2011 @ 6:43 am

    This is one of my weeknight staples in the summer! Instead of turning on the oven to slow-roast the cherry tomatoes, I wrap them in foil straight from the garden and through them on the grill. Oooooh girl, you’re making me so hungry for tomatoes and they just started flowering!

  6. Urban Wife — May 20, 2011 @ 6:57 am

    I’ve never tried orecchiette before! This dish looks delish and I cannot wait to give it a whirl. Be glad for the rain – it’s dry and HOT here in Florida! 😉

  7. BeckyRos — May 20, 2011 @ 7:00 am

    Oh, I would love this dish! So many of my favorites. And beautifully photographed I might add!!

  8. I love oven roasted tomatoes, and the addition of artichokes makes it even better.

  9. Cookbook Queen — May 20, 2011 @ 7:01 am

    We’ve been getting tons of rain here in Arkansas too. :( This pasta looks amazing, so light and filling!! :)

  10. We’ve had a rough cold & rainy spring here, too. I completely understand where you’re coming from with this warm dish of comfort! I love roasting tomatoes – it adds so much depth and richness, for very little effort. This looks scrumptious!

  11. Rosa — May 20, 2011 @ 7:28 am

    That pasta dish is splendid! What gorgeous colors and wonderful flavors.

    Spring here has been very warm and dry…



  12. kathy wolf — May 20, 2011 @ 7:41 am

    wow, after looking at those delicious pictures how could I not make this simple dinner tonight. What is there not to love, pasta, tomatoes, garlic, artichokes, yum.

  13. the recipe looks wonderful and i LOVE tomatoes, and i eat tons of them.

    the pic with all those diced tomatoes is probably the best picture on a blog i have seen in ages :) love it!!!!!

  14. mmm orecchiette is one of my favorite pastas! i love sun dried tomatoes, so these slow roasted tomatoes look like an awesome alternative that i can do myself! now i just need my sun gold tomato plant to start producing!

  15. What a lovely, light pasta dish! This looks so delicious, Maria, and I love the flavors you used. I bought an artichoke yesterday and have been out of ideas, until now! Thanks for sharing and inspiring me with something new. :)

  16. Marilyn — May 20, 2011 @ 8:25 am

    Too bad about the weather. The one spring I spent in Utah was glorious. We went hiking up to the Timpanogus Caves, camping, picnicking all before BYU got out for the Summer. There was no time for studies. In Connecticut this week we are having warm rains and planting a garden between cloud bursts.

  17. Feast on the Cheap — May 20, 2011 @ 8:28 am

    This looks so lovely Maria, I love veggie-filled pasta dishes. Can’t wait to recreate this in my kitchen

  18. That looks simple yet yummy. I have not actually roasted tomatoes before, but I am sure I’d love them. Have a great weekend!

  19. sippitysup — May 20, 2011 @ 9:16 am

    You know this is the kind of thing you do better than almost anyone. Colorful, fresh and tempting. GREG

  20. Joanne — May 20, 2011 @ 10:00 am

    Slow roasted tomatoes have the BEST most INTENSE flavor! What a fabulous pasta dish!

  21. Lori @ RecipeGirl — May 20, 2011 @ 12:10 pm

    Love this sort of simple pasta recipe. And yep, it’s pretty much carb heaven!

  22. Marla Meridith — May 20, 2011 @ 12:33 pm

    LOve this fast, fresh & fabulous orecchiette!

  23. Cookin' Canuck — May 20, 2011 @ 12:57 pm

    This is just the thing to battle those dreary-day blues. What a colorful and flavorful dish.

  24. Wenderly — May 20, 2011 @ 1:18 pm

    This is a dish that delights the eyes as much a the tum! Yummmmmmy!

  25. Liz — May 20, 2011 @ 5:31 pm

    I made a dish similar to this but with white beans instead of artichokes, and it was delicious. I just love the flavor (and smell!) of roasted tomatoes.

  26. Kerstin — May 20, 2011 @ 6:44 pm

    Mmm, great idea to add the roasted tomatoes – they sound so flavorful!

  27. This pasta dish looks fantastic! I love artichoke hearts, and the roasted tomatoes look great too. I will definitely be making this soon!

  28. Amy's Cooking Adventures — May 20, 2011 @ 7:42 pm

    This looks wonderful! So fresh and summery!

  29. Katrina — May 21, 2011 @ 1:36 am

    Great recipe!

  30. Lauren at Keep It Sweet — May 21, 2011 @ 4:13 am

    This looks delicious! I could eat a whole meal of those slow roasted tomatoes:-)

  31. Kelley — May 21, 2011 @ 6:24 am

    I love roasted tomatoes and this light version of total comfort food!

  32. Yuri — May 21, 2011 @ 7:33 am

    This looks amazing, Maria! I can imagine the flavor of those slow roasted tomatoes. YUM!

  33. Silvia — May 21, 2011 @ 11:55 am

    Thank you for the reminder, to make sauce with roasted tomatoes!

  34. Amy (Super Healthy Kids) — May 21, 2011 @ 7:20 pm

    I’ve never heard of Orecchiette! Definitely something we need to try!

  35. Melissa — May 22, 2011 @ 7:39 am

    I love oven roasted tomatoes too! I made something very similar last week-except I added sweet Italian turkey sausage to the mix. It was very good and comforting.

  36. The Newlywed Chefs — May 22, 2011 @ 8:24 pm

    Yum! We love orecchiette! Thanks for the recipe.

  37. Dana — May 22, 2011 @ 10:32 pm

    Some of my very favorite things in there, Maria! We are just starting to see artichokes in the markets!

  38. JaNelle — May 23, 2011 @ 8:00 am

    This looks delicious. I’ve never tried orecchiette! No time like the present!

  39. Jeanette — May 23, 2011 @ 8:27 am

    Now that is a bowl of vegetarian comfort! I love roasted cherry tomatoes, roasted garlic and artichokes, a great combination.

  40. brandi — May 23, 2011 @ 11:02 am

    this looks so light and delicious, Maria! We’ve been obsessed with artichokes lately, too. As soon as I some tomatoes in our garden, I’m making this!

    • brandi replied: — May 23rd, 2011 @ 11:02 am

      *have some – guess I didn’t have enough coffee this morning 😉

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