Think of Hail Mary Pasta as a formula as much as a recipe — as long as you’ve got pasta, garlic, tomatoes, and olive oil, you’ve got dinner. Treat those four ingredients as a launching pad, adding whatever other vegetables or fresh herbs you have on hand to the tomatoes. (No zucchini, as we’ve added here? Try corn kernels, a leafy green like spinach, or other favorite vegetable, cut small.) By roasting everything in a very hot oven, dinner will be ready in the time it takes to cook the pasta. Feel free to vary the cheese on top, or leave it out entirely.
Satisfy your sweet tooth with this easy-to-make recipe for Hail Mary Pasta.
1. Info for Hail Mary Pasta
- Cook Time: 35 Min
- Total Time: 35 Min
- Servings: 4
- Calories: 439.47 kcal
2. Ingredients for Hail Mary Pasta
- grape tomatoes
- garlic cloves
- extra-virgin olive oil
- black pepper
- bow-tie pasta
- grated Parmesan cheese
- fresh basil leaves
- Preheat the oven to 450°F with a rack in the center.
- Bring a large pot of salted water to a boil over high heat.
- In a sheet pan, combine tomatoes, zucchini, garlic, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir and roast until the tomatoes begin to burst and some of the juices brown, 15-25 minutes, occasionally stirring the vegetables or giving the dish a good shake.
- Meanwhile, cook pasta according to package directions, reserving 2/3 cup of cooking water before draining.
- When the vegetables are ready, remove from the oven. Add a few tablespoons of reserved cooking water to the sheet pan and stir to release browned bits.
- Return pasta to the pot, add vegetables and pan juices, and stir. If it seems too dry, add more reserved cooking water, a tablespoon at a time.
- Season pasta to taste with additional salt and pepper. Serve topped with grated Parmesan cheese and with fresh basil.