Still trying to use up some of your tomatoes?? I love roasted tomatoes served with pasta. This recipe is so easy to put together and tastes so fresh. It also used fresh basil and parsley which I happen to have in the garden.
For this serving for 2, I took 6 roma tomatoes and halved them and placed in a casserole dish. Then mixed 2 T of olive oil with some minced parsley, 1 tsp minced garlic and spread that over the tomatoes, seasoned with S&P and drizzled another tablespoon of olive oil. Tomatoes were baked in a 400 degree oven until they were soft (about 30 minutes). Meanwhile cook about 8 oz of your favorite pasta – I used Campanelle – just the right size and looks cute too! Also at this point mix 2T olive oil, 1 T melted butter and 2 tablespoons of fresh torn basil.
When tomatoes were done, I used kitchen shears to cut them in smaller pieces, mixed with the pasta and additional olive oil mixture.
After roasting….be sure to use tomatoes and juices to toss with the pasta
Dig in and feel free to sprinkle with some romano cheese too! Super fast and tastes just right!