Pasta with Roasted Tomatoes and Garlic

Pasta with Roasted Tomatoes and Garlic Recipe
Photo: Nigel Cox; Styling: Cindy Barr
Principles 13 & 20: Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 4 Minutes
Total: 35 Minutes

Nutritional Information

Calories 417
Fat 18.4 g
Satfat 4.4 g
Monofat 11.1 g
Polyfat 2 g
Protein 14.1 g
Carbohydrate 49.8 g
Fiber 3.7 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 599 mg
Calcium 205 mg

Ingredients

1 tablespoon kosher salt
8 ounces uncooked spaghetti
1/4 cup extra-virgin olive oil, divided
2 pints multicolored cherry tomatoes
4 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved
1/4 cup small basil leaves

Preparation

1. Preheat oven to 450°.

2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Note:

Ann Taylor Pittman,

August 2012
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