Black and Gold Summer Pasta with Roasted Sungold Tomatoes and Mushrooms

I'm so glad this is a Black & Gold food blog and not a blue food blog. Or a purple food blog. I guess green would be okay when it comes to veggies, but the baked goods would be pretty weird. No, I much prefer Black & Gold

One of the perks is that the gold element has led me to discover and explore the possibilities of cooking with sweet golden tomatoes. Let's see, we used the Sungold cherry tomatoes in the Stuffed Le'Veon Bell Peppers, then their larger, meatier cousins, the Orange Oxheart and Yellow Brandywine in the Black and Gold Caprese Salad (and Black and Gold Caprese Grilled Cheese). Last weekend at the family reunion, Kathy told me how much she too has enjoyed trying the little golden tomatoes this summer, even roasting some to serve over pasta. Done and done. Thanks for the idea, mom!

I've been on a roasting kick ever since roasting those strawberries for the Plaxico Straw-Burress Cheesecake Bites. I understand that roasting stuff in a baking pan in the oven isn't exactly a revolutionary technique, but I'm still a rookie. The majority of my cooking is done in a frying pan or cast iron skillet on the stovetop - that way I can keep an eye on everything and make sure it doesn't turn into a pile of charcoal briquettes. I don't know why I felt that the roasting method was shrouded in mystery - that is, until I stuck a pound of sliced strawberries covered in sugar and a little balsamic on a baking sheet in the oven. In the words of Bill Hillgrove, "it's good!" I figured golden cherry tomatoes would be just as delicious if I bench the sugar and substitute with garlic and olive oil (balsamic stays in the game). 

Though it may not seem like it (Steelers Training Camp wrapped up this weekend!), it IS still Summer. Enjoy what's left of it with this vibrant, refreshing tomato dish and the knowledge that the games are still preseason - and preseason doesn't count. 

P.S. Check out our new logo design courtesy of Courtney Brown Makes Prints!! What do you think? Anyone want a t-shirt? ;)

Black and Gold Summer Pasta with Roasted Sungold Tomatoes and Mushrooms
A Stiller Nation Snacks N'at Original 

10 oz Sungold cherry tomatoes (one package), halved
5 oz baby portobello mushrooms (half package), sliced
6 cloves garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt, plus more for pasta water
1/4 tsp red pepper flakes
2 tbsp pine nuts
1 cup parmesan cheese
spaghetti or cheese tortellini (or both!)

Preheat oven to 400 degrees.

Place tomatoes, mushrooms and garlic in baking dish. Sprinkle with salt and red pepper flakes, then drizzle with olive oil and balsamic vinegar. Bake for 40-45 minutes. Carefully remove garlic cloves (allow them to cool on cutting board), mince and return to baking dish. 

Bring pot of salted water to a boil and cook pasta. Drain pasta, then stir in roasted vegetables and pine nuts. Top liberally with parmesan cheese. 

Serves 4

One Response so far.

  1. The color restrictions are why my Northwestern football recipe site never got off the ground.

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