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Roasted Cherry Tomato Capellini Recipe

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This recipe for Roasted Cherry Tomato Capellini is from Eating with the Scotts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra virgin olive oil
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes
8 oz. cappellini or spaghetti
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
Directions:
Directions:
1. Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 30 minutes with lid on. Take lid off and roast for an additional 10-15 minutes.

2. Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep. Time: 10 min./ Cook Time: 45 min.
Personal Notes:
Personal Notes:
If desired, add shrimp: Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.

 

 

 

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