Jul 3, 2011

Pasta with Roasted Cherry Tomatoes and Basil

My friend Lyndsee recommended this recipe. She got it from National Public Radio's Splendid Table, which got it from Diane Rossen Worthington, who got it from Nancy Harmon Jenkins, who was begat by Sariah, who was begat by Eve, ;-)

The deliciousness and simplicity of this dish make it a keeper.

1-1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
1/2 cup fresh bread crumbs
1/2 cup freshly grated parmesan cheese
Salt and black pepper to taste
1/4 cup olive oil
1 pound penne, fusilli, or farfallini pasta
1/2 cup finely chopped fresh basil

Preheat the oven to 400 degrees. Place the tomato halves in a large baking dish that can be brought to the table. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately. Serves 4 to 6 people.

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