4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
How to Make It
Preheat oven to 450°.
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.
Loved this! I roasted my ivory cherry tomatoes and 2 tiny heads of garlic with the top chopped off in large fry pan in the oven. The garlic paste made the pasta creamy without adding calories. I used cilantro instead of parsley so the whole thing pretty much came out of my garden. A great use of produce...and easy too.