Linguine With Roasted Tomatoes and Garlic

2 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 cup)
September 1997
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 312
  • Caloriesfromfat 26%
  • Fat 8.5g
  • Satfat 1.1g
  • Monofat 5.2g
  • Polyfat 1.3g
  • Protein 9g
  • Carbohydrate 51.8g
  • Fiber 5.4g
  • Cholesterol 0.0mg
  • Iron 3.3mg
  • Sodium 318mg
  • Calcium 36mg

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

sncrase's Review

GayleR
August 15, 2012
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.

GayleR's Review

sncrase
September 02, 2009
Absolutely wonderful! I used 4 chopped garlic cloves rather than messing with the 5 unpeeled cloves, and I substituted a different type of pasta. I will definitely make this again.