Roasted Tomato Pasta

This recipe from Rachel Ray is super simple, and tastes perfectly savoury and fresh.  This often makes an appearance on my weekly meal plan when grape tomatoes are on sale...but it's even better when tomatoes and basil are abundant in the garden! 


1 box of pasta (I used linguine in the photo below)
2 pints grape tomatoes
8 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3-4 Tblsp olive oil
Salt and pepper, to taste
20 (+/-)  fresh basil leaves

Place the grape tomatoes on a cookie sheet with the cracked garlic. Toss with olive oil, salt, and pepper. Roast at 450' for about 20 minutes.

Cook pasta in boiling water until al dente. Save about 1 1/2 C of cooking water before draining.

Remove tomatoes and garlic from oven. Remove roasted garlic cloves from the skins and mash them into a paste. In a large bowl, combine this garlic paste with the reserved cooking water. Add tomatoes and mash until a sauce forms and the tomatoes are nicely mixed with the garlic broth (a potato masher works well for this). Add fresh basil and stir to distribute. Toss with pasta, and top with fresh parmesan cheese. Allow to rest for several minutes before serving.







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