Want to add a little more protein? Tossing in sliced grilled chicken or a can of drained, rinsed white beans makes this a slightly more substantial meal. Also, try swapping in whole-wheat pasta to kick up the fiber and other nutrients.
8 plum tomatoes, quartered and cored
1 teaspoon pepper
1 teaspoon dried thyme
1/4 cup olive oil
1 pound rotini pasta
1 1/2 cup cup grated Parmesan
How to Make It
Preheat oven to 350°F. In a large bowl, gently toss tomatoes, pepper, thyme, olive oil and 1 tsp. salt. Spread in a single layer in a 9-by-13-inch baking pan. Bake, without stirring, until tomatoes are tender and edges are beginning to brown, about 30 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 minutes or as package label directs. Drain, reserving 1/4 cup cooking liquid and return pasta to pot. Add roasted tomatoes, any accumulated juices and reserved pasta cooking liquid to pot; stir to combine. Divide among 4 plates and sprinkle with Parmesan.
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Nice and simple with wonderful flavor. I did add a teaspoon of salt since tomatoes pretty much always require it to bring out their flavor and that was perfect in my opinion. I'm looking forward to trying it with various herb combinations.
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