Ingredients: |
Ingredients: 3 pints Cherry or Grape Tomatoes, halved
1/2 cup & 1 TBsp Olive Oil
1/3 cup Bread Crumbs
1 tsp Salt
1/2 tsp Ground Pepper
1 lb Spaghetti or other pasta
10 Garlic Gloves, peeled & Sliced (or 4 to 5 tsp of minced garlic)
2 TBsp Parsley
1 cup Fresh Basil leaves, rolled & sliced thin
1/2 cup Grated Pecorino Cheese (Romano)
1/2 cup Grated Parmesan or Mozzarella Cheese
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Directions: |
Directions:Step 1 - Tomatoes:
1. Preheat oven to 350º
2. In bowl, add tomatoes with 3 TBsp Olive Oil, Bread Crumbs, salt & pepper. Toss gently to coat.
3. Spread out single layer on slightly greased baking sheet.
4. Bake on center rake until shriveled & slightly caramelized, but not dried out. About 25 minutes.
Step 2 - Pasta
Boil water & cook pasta until al-dente.
While cooking, finish steps below.
Step 3 - Sauce
1. In large skillet, add remaining oil, sauté garlic until slightly brown. About 1 minute.
2. Ladle in 2 cups of Pasta Water & bring to a vigorous boil, stir occasionally. Let boil until water evaporate to 1/2.
3. Lower heat, stir in parsley, simmer
4. When Pasta is al-dente. lift out of water and directly into skillet. Toss quickly with Garlic.
5. Add in tomatoes & basil, stir together
6. Remove from heat, sprinkle with grated cheeses & toss once more.
Heat of dish will soften cheeses and make sauce creamy.
7. Pour into serving dish, sprinkle top with some grated cheese and parsley or basil for color. |
Personal
Notes: |
Personal
Notes: Start with tomatoes in oven, while they're roasting cook pasta & sauce.
Can prepare tomatoes before hand and store in frig until ready to use. Don't keep in frig more than overnight, otherwise freeze them. Before use them, thaw and warm up in micro before all to sauce.
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This recipe for Pasta with Roasted Cherry Tomatoes is from