While the tomatoes are getting all roasty-toasty, I boil up some pasta… most often spaghetti or linguine but whatever you have will work. Make sure you DO NOT RINSE your pasta for this dish. You want the starches in it to mix with the juices to make a fresh tomato pasta sauce.
Finally a sprinkling of Parmesan, some chopped fresh basil and freshly ground pepper.
FRESH TOMATO PASTA
Tender pasta tossed with garlic’d roasted cherry tomatoes and fresh basil. This easy dish is the perfect weeknight pasta and takes just minutes to prepare!
ingredients
- 6 cups halved cherry tomatoes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon oregano
- salt and freshly ground pepper to taste
- 1 lb refrigerated pasta (or use boxed if you prefer)
GARNISH
- 1/4 cup sliced fresh basil
- 1/3 cup parmesan cheese
DIRECTIONS:
- Preheat oven to 425 degrees.
- Gently toss all ingredients (except the pasta).
- Place on a foil lined pan and roast at 425 degrees for 15 minutes or until softened. Broil 1-2 minutes to add a little bit of char/color once softened.
- Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and place in a large bowl.
- Add tomatoes (and any pan juices) to the pasta and toss to combine.
- Serve and garnish with fresh herbs and parmesan cheese.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size:
- Amount Per Serving:
- Calories: 310 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)