Burst Tomato Pasta with Roasted Garlic
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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
Instructions
  1. Preheat oven to 375.
  2. 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).
  3. 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.
  4. While the veggies are roasting, get your water boiling and throw the pasta in.
  5. Remove the pasta and reserve about a cup of the starchy pasta water.
  6. In a large bowl, add the tomatoes and garlic (without the paper of course!).
  7. 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.
  8. Once all the pasta water is added, place your pasta in and add the parmesean cheese, crushed red pepper, and basil.
  9. 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/