Ingredients: |
Ingredients: 4-5 main dish servings 8 side dish
1 pound angle hair pasta, I like to use whole wheat pasta. Regular spaghetti is OK
12-14 large ripe Roma tomatoes
12 large cloves garlic minced
1 ½ cups fresh basil leaves
1 cup diced or crumbled feta cheese
½ cup fresh grated Parmesan
½ cup roasted pine nuts
Sea salt, Olive oil
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Directions: |
Directions:Heat oven to 375. Cut tomatoes in half length wise and put with sides touching and fill a large (half pan) rimmed cookie sheet sprayed with cooking spray. Sprinkle tomatoes with salt. Mix garlic with 1 cup Olive Oil. Spoon garlic and oil evenly over the tomatoes, Roast until tomatoes are cooked through and the skin begins to soften, brown and fall apart. Some may get very dark and even look burned, this is OK. About 1 hour. Watch it close when the browning starts. You want the tomatoes very soft. While tomatoes are roasting cut basil into julienne strips and assemble the rest of the ingredients and get your water boiling for the pasta. When the tomatoes have finished cooking turn off the oven and take out any black burnt or tough looking tomatoes and put them in your pasta serving/mixing bowl. Spoon the blackened tomatoes innards into the serving bowl discarding black or tough skins, keeping the remaining tomatoes warm in oven. Cook pasta per package directions, al dente, drain well and put into the shallow pasta bowl. Immediately scrape cooked tomatoes in their skins and all the pan juice onto the hot pasta and fold tomatoes in just a little. Add and fold in the other ingredients, except for most of the Parmesan cheese and some of the basil and pine nuts for garnishing the top. If dish seems a bit dry, add a little heated V-8 juice to moisten. |
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