Pasta with Slow-Roasted Tomatoes, Garlic & Parmesan
Ingredients
The roasted tomatoes and garlic
-
3–4
cups
cherry or grape tomatoes
-
1
head
garlic
-
2
Tbsp.
olive oil
-
to taste
salt
-
to taste
freshly-cracked black pepper
The pasta
The garnish
-
1
cup
fresh basil
-
1
cup
freshly-grated Parmesan cheese
-
½
cup
toasted pine nuts
Instructions
- Preheat the oven to 250°F and prepare a baking sheet.
- Spread the halved tomatoes and unpeeled garlic on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 2½ to 3 hours until the tomatoes are shriveled but still juicy.
- About 30 minutes before the tomatoes are done, boil salted water in a large pot.
- Cook the pasta al dente according to package instructions, then drain.
- Toss the cooked pasta with the slow-roasted tomatoes and fresh basil.
- Serve immediately, garnished with Parmesan and toasted pine nuts.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
10mg
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