Roasted Grape Tomatoes with Tangled Noodles

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This receipe is delicious as is, but I don't always want the cheese in it. So, the second time I made it, I improvised a little. I roasted red peppers and garlic with the tomatoes, in more than a drizzle of olive oil. I didn't own the garlic-infused oil, so I improvised. Add the garlic to the roasting pan when the other vegetables are almost done. Otherwise, the garlic will burn.

When I cooked the pasta, I let some pieces get burnt on the bottom (just scrape them up quickly or they will stick to the pan. The result is like when you cook rice and get that crusty layer that everyone likes. When the pasta was done, I mixed the "crusty" pieces throughout, then tossed in the roasted vegetables, which now had some extra pan drippings in the form of "roasted red pepper-garlic infused olive oil". My whole family LOVED it!

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Very tasty, no clumping. I could eat this at least 2x a week..lol. Very, very good! Thanks Claire.

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We thought this was delicious! It tasted as I hoped it would. I read all the reviews, and had seen the show, so I was careful to toast the pasta first! It came out really well, but I needed about 4 cups of liquid even with the angel hair pasta. After the 3rd cup, the pasta was still slightly crunchy. It didn't clump - it was fine. I didn't have garlic-infused olive oil, so I simmered about 6 cloves of garlic in the oil for a while first. The only salt I added was some over the tomatoes. Of course, the smoked mozzarella (WOW! had some salt. I used powdered no-salt chicken stock with hot water added. Great dish. I printed the recipe right after I saw the show, but was prompted to actually make it when a co-worker gave me about 4 cups of grape tomatoes from her garden.

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Noodles clumped together and no amount of stirring could get them to loosen.

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SOO GOOOD!!! The smoked mozzarella added such a nice smoky flavor to this dish. Cooking the pasta this way was brilliant...it made it super creamy. I added some basil, and my mom said "this is one of the best dishes i've ever had". So, it was a success!!!

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Just made this and love it! Cannot wait to make it for company. Yes, you need to toast the pasta for a few minutes before you begin adding stock. You have to think about risotto while you are cooking it. Stir it a lot and slowly add the stock. Sadly, I only had half the tomatoes needed - but it was so delicious! I've seen other cooks do noodles this way, and the pasta just comes out so creamy and rich.

I really appreciate Claire Robinson's 5 Ingredient Fix. It is nutritionally sound (do you read anything by Michael Pollan? and really delivers flavor without a lot of hassle.

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The idea of roasting the tomatoes was a great one, for those of yall who said that the pasta was too mushy, just cook it 1 or 2 minuetes shy of al dente, that way it wont get too mushy.
I used whole grain pasta, it added a lot more texture and body to the dish

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The noodles were rich and full of flavor. I put the noodles directly in the skillet and brown them just a touch before adding the broth 1 cup at a time. I will cook my angel hair pasta more often this way! Thanks for the great idea!

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I love Claires approach to food, pure, quality, yet simple. I am trending towards the "less is more" thinking when it comes to food.
The days of going to the store and dropping a c note for one meal due to 20 ingredients are over for me and I am betting a lot of Americans. This dish was delicious, light, healthy, and easy. Love you Claire! Keep up the good work

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I along with others saw this show - it looked great on TV and I wanted to try it. Well, very MAJOR disappointment. I don't believe I will EVER cook pasta this way again - or this recipe. It took a long time to get the angel hair even close to getting done with constant stirring - my arm was tired - then it was all gooey without much flavor before any cheese was added. I don't know if I did something wrong, but it seems others also had problems with this dish.