Fusilli with Roasted Tomato Sauce

Fusilli with Roasted Tomato Sauce Recipe
Photography: Becky-Stayner: Styling: Melanie J. Clarke
Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce.

Yield:

4 servings (serving size: about 1 cup pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Caloriesfromfat 28 %
Fat 10.7 g
Satfat 2.4 g
Monofat 5.8 g
Polyfat 1.5 g
Protein 11.9 g
Carbohydrate 54.1 g
Fiber 6.6 g
Cholesterol 5 mg
Iron 3.7 mg
Sodium 591 mg
Calcium 121 mg

Ingredients

2 tablespoons extravirgin olive oil, divided
6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded
3 garlic cloves, crushed
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
3/4 teaspoon salt, divided
2 garlic cloves, chopped
2 1/2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Basil sprigs (optional)

Preparation

Preheat oven to 400°.

Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.

Bake at 400° for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.

Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.

James Peterson,

Cooking Light

January 2003
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