Burst Tomato Pasta with Roasted Garlic
Author: Keys to the Cucina
Serves: 2
- ½ lb pasta
- 1 pint cherry tomatoes
- 4 whole garlic cloves
- 3 tbs extra virgin olive oil
- 1 tbs salt
- 1 tbs pepper
- ⅓ c parmesean cheese
- 1 bunch of fresh basil
- 1 tsp crushed red pepper
- Preheat oven to 375.
- On a sheet pan, lay out cherry tomatoes and smashed garlic cloves (leave them in the paper so that they can roast away without overcooking).
- Drizzle with the evoo and salt and pepper and roast for 30 minutes, or until tomatoes begin to burst and the garlic becomes golden brown.
- While the veggies are roasting, get your water boiling and throw the pasta in.
- Remove the pasta and reserve about a cup of the starchy pasta water.
- In a large bowl, add the tomatoes and garlic (without the paper of course!).
- With a fork or potato masher, mash away so that the garlic and tomatoes combine. Add a few tablespoons of the pasta water to begin to make a sauce.
- Once all the pasta water is added, place your pasta in and add the parmesean cheese, crushed red pepper, and basil.
- Toss until the pasta is well coated and serve immediately.
Recipe by Keys to the Cucina at http://keystothecucina.com/2013/09/10/burst-tomato-pasta-with-roasted-garlic/
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