Ingredients (9)
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pasta noodles (cavatappi, fusilli and gemelli work well for this) 1 lb
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cherry tomatoes 3 pints
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yellow onion, cut into large dice 1
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garlic 4 cloves
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olive oil ¼ cup
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ground black pepper, to taste
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grated parmesan, plus more for garnish ½ cup
Steps (5)
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1
Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
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2
Toss the tomatoes, chopped onions and garlic cloves with the olive oil, ranch seasoning mix and pepper. Spread out onto a sheet pan. Roast for about 20 minutes, shaking occasionally, until the tomatoes are blistered and the onions are softened.
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3
While the tomatoes are roasting, cook pasta according to package directions until al dente. Drain, reserving ¾ cup of the pasta water. Set both aside.
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4
When tomatoes are done, transfer to a blender, reserving about ¾ of the tomatoes, and puree until smooth. Add the Parmesan Ranch dressing, parmesan cheese, and enough pasta water to thin to desired consistency.
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5
Toss the sauce with the pasta and remaining roasted tomatoes. Garnish with additional parmesan cheese. Serve warm.
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