A flavorful roasted tomato pasta dish with mushrooms and fresh herbs, perfect for a weekend meal. The combination of cherry tomatoes, sun-dried tomatoes, and a blend of spices creates a delicious pasta that is both healthy and satisfying.
1: Preheat oven to 400 degrees F. Slice tomatoes and add to baking dish. Drizzle 1 tbsp olive oil, toss. Sprinkle generously salt, pepper, and dried oregano. Toss. Bake approx 20 min until tomatoes start to release juices.
2: Boil water for pasta. Salt the water and cook pasta until just al dente. Reserve 1 cup pasta cooking water prior to draining.
3: In a skillet, add the chopped mushrooms and oil. Cook approx 10 minutes until mushrooms are browned, then add shallots. Cook another 5 min, stir often.
4: Add sun dried tomatoes, all the seasonings, and tomato paste. Stir, cook another minute. Add pasta cooking water, stir, add pasta and herbs.
5: Stir well and squeeze in lemon juice, add the roasted tomatoes and serve.
