Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

Bowl of Capellini and Mushrooms with Cherry Tomato Sauce with Cluster of Pasta Wrapped around a Fork

5 from 1 vote

Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms

Sweet and spicy roasted cherry tomato sauce and blackened baby portobello mushrooms are served over a bed of cappellini in this cozy and flavor-packed end of summer meal.

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: American

Servings:

Calories: 381kcal

Author: Alissa

Ingredients

For the Spicy Cherry Tomato Sauce

1 ½ pounds cherry tomatoes
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 garlic cloves minced
1 to 2 teaspoons red pepper flakes to taste
salt and pepper to taste

For the Blackened Mushrooms

1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon cayenne pepper
8 ounces cremini mushrooms, cleaned and stems trimmed
2 to 3 tablespoons olive oil
1 garlic clove, minced
salt to taste

For Finishing and Serving

8 ounces dried cappellini pasta
sliced fresh basil leaves, optional

Instructions

Make the Spicy Cherry Tomato Sauce

Preheat oven to 425°. Place cherry tomatoes into a roasting pan or oven-safe skillet. Add oil, vinegar, garlic and red pepper flakes. Toss to coat tomatoes. Place in oven and bake until most the tomatoes have burst and their juices are bubbling, about 30 minutes.
Remove from oven and season with salt and pepper to taste.

Make the Blackened Mushrooms

While the tomatoes roast, stir paprika, thyme, black pepper and cayenne pepper together in a small cup or bowl. Place mushrooms into a roasting pan or oven-safe skillet. Add oil, garlic and spice mixture, then toss to coat.
Place mushrooms into the oven with tomatoes and bake for about 20 minutes, or until very dark and tender. Sprinkle with salt to taste.

Make the Pasta and Assemble

While the tomatoes and mushrooms roast, bring a medium pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander, return to pot and toss with a few dashes of olive oil.
Divide pasta onto plates and top with roasted tomato sauce and mushrooms. Optionally, sprinkle with fresh basil. Serve.

Nutrition