HACKED RECIPE
Pasta with Oven Roasted Tomatoes and Garlic Recipe
By thedragonlady
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Hacked from
Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley
Inspired by a recipe calling for roasting chicken and tossing cooked pasta in the original roasting pan (to absorb the delicious juices and cut down on dishes) I converted it into a vegetarian version and, adopting the one pan method, make it a nice fall/winter dish when Roma’s aren’t as summer sweet, but make for a nice oven roasted sauce when tossed with cooked pasta. All in the same pan, of course.
INGREDIENTS
- 2 lbs roma tomatoes
- 1 pound dried linguine or spaghetti
- 8 cloves of garlic (or more!)
- 1/4 cup coarsely chopped Italian parsley
- 3/4 cup pine nuts, toasted
- Wine (red or white)
- Red pepper flakes
- Salt
- Freshly ground black pepper
- Parmesan cheese
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle.
- Cut tomatoes into 1/4" slices and arrange in a deep roasting pan cut side up (slightly overlapping is ok.) Peel and smash the garlic cloves and sprinkle them on around the tomatoes. Add salt and pepper and drizzle generously with olive oil.
- Roast tomatoes and garlic for 45 minutes. Leave the pan undisturbed, but check on the garlic cloves to make sure they’re not browning too much.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta, stir, and cook until al dente, about 7 to 8 minutes; save 1/2 cup of cooking water and drain.
- When the tomatoes are done, set it over the stove on medium/low. Add pasta, red pepper flakes and a splash of wine. Toss to combine. If more of a “sauce” is desired, add a bit of the cooking water to the pan.
- Remove from heat and adjust seasoning as desired. Sprinkle with parsley and serve with parmesan.
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