Pasta With Roasted Garlic And Cherry Tomatoes Recipe 46

SPAGHETTI WITH OVEN-ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.
• Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.
• Combine grated bread, Pecorino Romano cheese, basil, parsley, garlic, and salt and pepper to taste in a bowl. Distribute mixture on top of the cherry tomatoes in the baking sheet and drizzle with remaining 5 tablespoons olive oil.
• Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Divide pasta between 4 plates and top with cherry tomato and toasted bread crumb mixture.

PASTA WITH ROASTED TOMATOES, GARLIC AND BASIL

Steps:

• In a 450 degree oven, roast cherry tomatoes in olive oil and minced garlic until slightly browned and squished (keep an eye on this process).
• Remove from oven and either use immediately or refrigerate for no more than 2 days.
• In a large heavy pan, pour the olive oil and heat on medium-hot heat, and never on a hot setting (olive oil burns easily).
• Add the slices of garlic and cook briefly until golden . . . making sure that the garlic does not burn.
• Add the roasted tomatoes.
• Add freshly-grated parmesan cheese, about a handful or ½ cup.
• Add freshly-cracked sea salt to taste.
• Simmer on low heat while pasta cooks.
• In a tall pot, boil water with about 2 Tbsp. sea salt.
• Add thin spaghetti (spaghettini) noodles and cook until 'al dente', no more than 7 minutes.
• Do not throw away the pasta water!
• With a hand-held strainer, remove the pasta from the water, tapping against the side of the pan, and place in the roasted tomato-garlic-Parmesan sauce.
• Add adding the pasta to the tomato-garlic sauce, add some of the hot pasta water (½ cup or so) to the tomato-garlic sauce and pasta to help 'cream' it.
• Add more grated Parmesan cheese (about 1 cup).
• Add freshly-picked basil leaves (about 1 cup).
• Blend gently.
• Salt and pepper according to your taste preferences.
• Add more Parmesan cheese to your taste preferences.
• Prepare ahead of time, your favorite Italian meatballs or purchased high-quality pre-made frozen Italian meatballs.
• Heat meatballs and immediately add to the sauce mixture while the pasta is cooking.

GARLIC ROASTED CHERRY TOMATOES RECIPE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
• Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
• Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Steps:

• In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
• Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
• The tomatoes should be shriveled and the garlic tender.
• Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
• Drain and return pasta to pot.
• Add garlic tomato mixture and parsley, tossing to coat.
• Serve with sprinkle freshly grated Parmesan cheese.
• If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.

PASTA WITH ROASTED GARLIC & TOMATOES

Steps:

• Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.

GARLIC CHICKEN PASTA WITH ROASTED TOMATOES

Steps:

• Slice tomatoes in half and place in baking dish cut side up. Drizzle with olive oil, sprinkle with salt and pepper and dried basil
• Place in 225 degree oven for about 3 hours or until shriveled but should still have some moisture.
• Place chicken in bowl or plastic bag and cover with olive oil, sprinkle with kosher salt and squeeze the juice of one lemon over the top.
• Refrigerate for at least one hour.
• Grill chicken and cut up.
• Slice zucchini in half. Drizzle with olive oil and sprinkle with salt.
• Grill until softened and it has nice grill marks. Cut into bite size pieces
• Boil a large pot of water, add pasta and cooked to desired doneness
• In a large frying pan add several tablespoons of olive oil and pine nuts. Stir until pine nuts begin to brown.
• Add garlic and stir. Add in roasted tomatoes, chicken, zucchini and fresh basil. Stir in cooked pasta. Salt and pepper to taste.
• Add in more olive oil if it seems dry. Sprinkle with Parmesan Cheese.

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS

Steps:

• Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
• Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
• Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
• Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
• Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
• Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
• Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.