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Linguine With Roasted Tomatoes and Garlic

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 2 pounds cherry tomatoes
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 5 large unpeeled garlic cloves
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 312
  • caloriesfromfat 26 %
  • fat 8.5 g
  • satfat 1.1 g
  • monofat 5.2 g
  • polyfat 1.3 g
  • protein 9 g
  • carbohydrate 51.8 g
  • fiber 5.4 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 318 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450° for 45 minutes or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in a large bowl; toss gently.