Wednesday, October 10, 2007

Pasta with Roasted Tomatoes

A Rachael Ray that is aimed to please. I LOVE tomatoes... and this roasted grape tomato flavor is the best!!

1 pound pasta cavatappi or orecchiette
2 pints grape tomatoes
2 cloves garlic, grated
A few drizzles of extra-virgin olive oil (EVOO)
Freshly ground black pepper
20 leaves fresh basil, roughly chopped or torn
1 cup grated Parmigiano Reggiano

Preheat oven 425°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.

While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them.

Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!

Add basil, drained pasta and Parmigiano cheese and toss to coat.

Toss to combine, taste and re-season with some salt and pepper then serve.

I served with grilled chicken with some EVOO and Durkee brand Grill Creations Italian Herb Seasoning on it. Yum!

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