Pasta with Roasted Tomatoes
Slow roasting the cherry tomatoes gives them lots of extra flavor.

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Pasta with Roasted Tomatoes

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Ingredients

Adjust Servings:
1.5 pounds Dried Tomato
0.5 cup Olive Oil Extra-virgin
Kosher Salt
1 Zucchini
Black Pepper Fresh grounded
12 ounces Pasta Campanelle
4 cloves Garlic
2 Cherry Peppers Stemmed, seeded and thinly sliced
1 tablespoon Tomato Paste
0.5 cup Basil Chopped
0.5 cup Parmesan Cheese Grated
Cuisine:
  • 25 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

2
Done

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

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