Community Pick
Pasta With Roasted Garlic and Cherry Tomatoes
photo by Anonymous
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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 bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie)
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup freshly shaved parmesan cheese
directions
- 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.
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Reviews
-
From a healthy and light perspective, this was delicious! I had to add some sauteed garlic shrimp to this or my husband wouldn't eat it since he won't eat pasta without some sort of chicken, meat or fish in it. The shrimp complemented this beautifully. I LOVE pasta dishes that use fresh tomatoes. This roasting process was very nice. I used all campari tomatoes that I quartered and it worked perfectly. I also increased the amount of garlic. UPDATE: I made this again tonight...in the metal pan. Not sure if I've changed or whether the metal pan changed things but this was FABULOUS! I doubled the garlic (yes, doubled!) and used Romano cheese to top this off (which I think it definitely needs) but my kids and I adored this tonight! Can't wait for leftovers tomorrow!
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Tweaks
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I make this often but leave out the black pepper and parsley (I hardly ever have fresh parsley). I didn't think there was enough olive oil for the pasta, so I've been using less pasta, but I typically use fewer cherry tomatoes than required, so that might be why I don't have enough "sauce." It's an easy, healthy meal that everyone seems to like! I've used chopped tomatoes instead of cherry tomatoes with good results as well.
RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
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