Wednesday, May 25, 2011

Roasted Grape Tomatoes and Pasta

3 cups (dry) baby farfalle (bow tie) pasta, cooked, drained
3 cups grape tomatoes
3 to 4 cloves of garlic, sliced
1 large sweet onion, cut in slices or chunks
1 Tbsp. olive oil
1/4 tsp. red pepper flakes
1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. salt
1/4 c. flat-leaf parsley, chopped
OR a handful of fresh spinach leaves (they will wilt as you mix the pasta and the sauce)
Freshly-grated Parmesan cheese

Heat oven 425 degrees. Cook pasta, drain and keep warm. Save a cup of pasta water.

Wash and dry tomatoes, put into a 4 cup mixing bowl. Add garlic, onion, olive oil, red pepper flakes, black pepper, and salt. Mix well and put on a foil lined baking sheet or a Pampered Chef bar pan. Bake for 10-15 minutes or until tomatoes are soft and begin to "pop."

Place cooked pasta in a serving dish, add roasted veggies and all the juice, crushing tomatoes slightly with a spoon or fork. Add  some pasta water to keep pasta moist, start by adding no more than a quarter cup. Add parsley or spinach and mix well. Add more olive oil or pasta water as needed and adjust seasoning (add a little more red and black pepper to spice it up a bit!)

Serve as a side dish to chicken, fish or whatever you'd like! Sprinkle pasta generously with freshly-grated Parmesan cheese and enjoy!

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