HomeMeide Dinner Ep 1: Roasted Tomato Pasta

Introducing my new series of what I meide (haha get it) for dinner at home

Part of my New Year’s resolution includes sharing more savory meal recipes. So here’s to the new series: HomeMeide Dinner.

For the new subscribers here, welcome :) This is a good opportunity to share the short story behind the name of my page. homemeide is pronounced ‘homemade’. “měi de” means beauty in mandarin Chinese (written 美的). I thought this was a fun little play on words that gives a little nod to my heritage.

Back to the recipe: this is a easy roasted tomato pasta that takes less than 30 minutes from start to finish. There are a lot of variations you can make to this recipe and it would still taste amazing, read more about it below:

INGREDIENTS:
1 lb tomatoes (~3-4 medium vine tomatoes, halved)
1 large red bell pepper (halved)
1 medium onion (halved)
1/2 cup cheese
olive oil
salt and pepper, to taste
3/4 lb pasta (I like castelli but feel free to use your favorite shapes)
grated parmesan, for serving
1 spring onion, chopped

DIRECTIONS:
1. Preheat your oven to 400°F.
2. Place the chopped vegetables and cheese on a baking sheet. Then drizzle generously with olive oil and season with salt and pepper. Feel free to add any vegetables that you like here. I used a block of cheddar when I made this since that was the only thing I had in the fridge, but I think something more creamy like feta or cream cheese.
3. Bake for 20-30 minutes or until the vegetables are soft and slightly charred.
4. While the vegetables are roasting, bring a large pot of salted water to a boil. Then cook the pasta according to the package instructions until al dente, and drain the pasta water. My current favorite pasta shape is Cascatelli from the Sporkful, I love its swirls and textures, but feel free to use any pasta shape you like.
5. Once the vegetables are done, use an immersion blender to mix everything together, then add the pasta to the sauce. If you like a more chunky sauce, just use a spatula to smoosh the vegetables into smaller pieces before adding the pasta.
6. Add some spring onion and freshly grated parmesan, then enjoy!