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Pasta With Roasted Garlic and Cherry Tomatoes
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| 4 cups cherry tomatoes, cut in half 12 garlic cloves, cut in half (don't be shy) 1/4 cup extra virgin olive oil 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon hot pepper flakes 1/4 teaspoon ground pepper 1 lb bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie) 1/4 cup chopped fresh parsley 1/2 cup freshly shaved parmesan cheese |
Directions: 1 In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
2 Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
The tomatoes should be shriveled and the garlic tender.
4 Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
5 Drain and return pasta to pot.
6 Add garlic tomato mixture and parsley, tossing to coat.
7 Serve with sprinkle freshly grated Parmesan cheese.
8 If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
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