Thursday, January 7, 2010

This is my all time favorite pasta dish, and it just happens to be super easy too!
Roasting tomatoes brings out their rich flavour, and the harshness of the garlic mellows during roasting making it a delicious yet simple combo. Top it all off with a generous heap of shaved parmesan and you've got a winner! This recipe is very flexible – I now use brown rice pasta and just wing it with the other ingredients. Hope you enjoy it too!

4 cups cherry tomatoes
12 cloves garlic, halved (minced)
1/4 cup olive oil
1 tsp dried basil
1/4 tsp salt
1/4 tsp  hot pepper flakes
1/4 tsp pepper
1 lb buccatini (or spaghetti) pasta
1/2 cup Parmesan cheese

1. In metal pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes, pepper
2. Roast in oven at 400 degrees until tomatoes are shriveled and garlic is tender (~30 mins)
3. Meanwhile cook pasta until al dente, drain and return to pot. Add tomato mixture and toss to coat. Serve sprinkled with parmesan cheese.

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