Pasta and Roasted Tomatoes

Here's a quick and easy recipe for the meatless days of Lent. I tweaked a recipe given by Cris, one of my co-workers.

1 pint grape or cherry tomatoes
Extra-virgin olive oil
Balsamic vinegar
Salt
Pepper
Fresh pasta (I used 9 oz of Buitoni linguini)
Garlic, 4 - 6 cloves, chopped
Mozzarella Insalata
Fresh basil leaves
Capers
Baking dish, 9" x 9" or larger

Pre-heat oven to 375 degrees Fahrenheit. Wash and cut the tomatoes in half. Place the tomatoes in a glass baking dish, add olive oil, balsamic vinegar, salt and pepper. Toss lightly to coat. Bake for 15 to 20 minutes.

Cook pasta following package instructions and drain --- do not rinse. Warm olive oil over low to medium heat and add garlic --- do not let garlic brown. Add roasted tomatoes and turn heat off. Add pasta, fresh basil leaves, and some capers. Toss lightly, adjusting seasoning. Add fresh grated mozzarella insalata just before serving or at the table. Serves 4 with left-overs.

This dish tastes great especially during the summer when tomatoes are at their peak. Mangia!

Comments

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