I made the yummiest pasta tonight for dinner. It's just perfect for all you tomatoe farmers out there. I'm getting swamped with tomatoes right now so I went fishing through my cook book to find something that would use up some tomatoes. I had pulled this one out of a magazine quiet a while ago:
2 lbs. med. plum tomatoes halved lengthwise (I used normal ones and cut them into wedges)
1/2 c Olive Oil, divided
2 cloves garlic, minced (or 2 T. jarred minced garlic)
1T Italian Seasoning (or Basil and Oregano)
1/2 t Red Pepper Seasoning
1/2 t Sicilian Salt (or plain salt)
1/4 t Black Pepper Seasoning
8 oz Pasta (I used Rotinni)
Directions:
Place tomato halves, cut-sides up, in foil-lined 13x9" pan sprayed with no stick cooking spray. Mix 1/4c oil, garlic, and seasoning in small bowl. Spoon over tomatoes. Drizzle with 2T of the remaing oil.
Roast in preheated 400F oven 45-60 minutes until tomatoes are soft and browned on top.
Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes and remaing 2 T oil in large bowl. Coarsley mash tomatoes. Add pasta and remaining tomatoes; toss to mix well. Sprinkle with shredded Parmesan or Mozarella cheese and additional red pepper if desired.
Makes 6 servings.
It was really good, spicey, juicey and healthy. I'm deffinitely making this one again. Dale liked it too.
so many appointments
11 years ago
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