Monday, August 24, 2009

Roasted Heirloom Tomatoes Over Pasta



At Trader Joe's this past weekend, I came across cartons of colorful heirloom cherry tomatoes. I bought two cartons of tomatoes and decided to use them to make a quick and simple dinner on Saturday night. Yum!

Roasted Heirloom Tomatoes Over Pasta
Serves approximately 4


16 ounces pasta (I used pappardelle)

2 pounds (2 cartons) heirloom cherry tomatoes

1/8 - 1/4 cup extra virgin olive oil

3 tablespoons extra virgin olive oil

3 cloves garlic, minced

Salt and freshly ground black pepper, to taste

Basil leaves, torn


Preheat oven to 425 degrees.


Slice the tomatoes in half and toss them in 1/8 to 1/4 cup of olive oil. Add salt and pepper, and roast the tomatoes in the oven on a foil-lined baking sheet for about for about 20 minutes.


About 10 minutes into the roasting process, bring a large pot of water to a boil.

Before removing the tomatoes out of the oven, drop the pasta into the hot water and cook according to the directions on the package.
Take the tomatoes out of the oven when they become soft, but not mushy. Set the tomatoes aside.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and saute for about 3 minutes until softened. Add the tomatoes and turn the heat down to low. Add the basil leaves and, if necessary, additional salt and pepper.


When the pasta is done cooking, drain the pasta thoroughly. Spoon the tomatoes over the pasta and serve.

1 comment:

Anonymous said...

Your food looks delicious!!