Roasted tomatoes and garlic pasta
This is an incredibly simple yet delicious meal – perfect for weekday dinners when you really don’t have the time to fuss in the kitchen. You only need 2 key ingredients – cherry tomatoes and lots of garlic. The sweet subtle flavor of the roasted tomatoes come together perfectly with warm, soft flavor of roasted garlic.
Best of all, it’s a good way to consume lots of tomatoes which are rich in Lycopene – a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases.
We now make this at least once a week, and it’s always polished off within minutes. This recipe is a definite keeper.
Recipe is from Food.com
- 4 cups cherry tomatoes , cut in half
- 12 garlic cloves , cut in half (don’t be shy)
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon ground pepper
- 1 lb of your favorite pasta
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly shaved parmesan cheese
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
The tomatoes should be shriveled and the garlic tender.
Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
Drain and return pasta to pot.
Add garlic tomato mixture and parsley, tossing to coat.
Serve with sprinkle freshly grated Parmesan cheese.
If you don’t have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.