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Roasted Tomato and Garlic Pasta - total time 20 minutes

It's nice and warm outside now (finally), so a quick light pasta is the only kind of pasta that will do.  

I planted my garden the first weekend in May and covered it with a hoop house... getting it in the ground early and the extra heat from the plastic cover means I'm starting to get cherry tomatoes already!  They're perfect for roasting quickly in the oven along with some garlic and tossing into pasta with basil and parm.  So simple and quick, it might end up being your go-to meal this summer!

2 cups pasta
2 cups cherry/grape tomatoes
4 garlic cloves
.25 cup parm, shredded
about 12 basil leaves
1 tbsp olive oil
salt and pepper
balsamic vinegar (optional)

1.  Preheat oven to 350 degrees.  Slice tomatoes in half and arrange on lined baking sheet.  Add garlic cloves, sprinkle on salt and pepper, then drizzle the olive oil.  Place baking sheet in oven for 10 minutes.  Turn to broil for one additional minute.
2.  Boil noodles according to package.  Shredded parm and basil.  Drain off noodles and keep them in the pot.
3.  Add roasted tomatoes to the pot of noodles along with most of the parm (reserve some for topping the dish), half of the basil, and balsamic vinegar (optional).  The roasted garlic should be a softer consistency and come apart easily.
4.  Stir everything together, plate the pasta, and top with remaining parm and basil.

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