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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 4 servings |
||
| Calories 638 | ||
| Calories from Fat 172 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.2g | 29% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 11.2g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 499mg | 20% | |
| Potassium 619mg | 17% | |
| Total Carbohydrate 94.9g | 31% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 6.2g | ||
| Protein 21.7g | 43% | |
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By: CountryLady
Pasta with Roasted Garlic and Cherry Tomatoes
By: heather in Ont,
Apr 24, 2003
Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.
SERVES 4 -6
Ingredients
- 4 cups cherry tomatoes, cut in half
- 12 cloves garlic, cut in half (don't be shy)
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon ground pepper
- 1 lb bucatini pasta or your favorite pasta (I used bow tie)
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly shaved parmesan cheese
Directions
1
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.2
Place in a 9 X 13 metal cake pan and roast at 400 degrees for approximately 30 min.3
The tomaotes should be shrivelled and the garlic tender.4
Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.5
Drain and return pasta to pot.6
Add garlic tomato mixture and parsley, tossing to coat.7
Serve with sprinkle freshly grated parmesan cheese.8
If you don't have any fresh parmesan try other sharp hard cheeses such as Romano or Asiago.
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- Course > Main Dish
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Roast
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Hobbitt99
On Aug 27, 2008
This was delicious. I used a little more olive oil and about 5 cups of cherry tomatoes, and Asiago cheese. Everyone loved it. Thank you for posting.
From: animal_luver
On Aug 4, 2008
Yum, this pasta was delicious! This is a great way to use the tomatoes from our garden! Cherry tomatoes fresh from the garden with yummy pasta...who could ask for more?
From: Kumquat the Cat's friend
On May 25, 2005
The first time I tried this I made it more or less as written, but I roasted the garlic and tomatoes in a pyrex dish and was not overly pleased with the results. I thought I might have done something wrong, so the next time I used a metal roasting pan (as per instructions) and the tomatoes came out intensely flavorful and the garlic more mellow. I strongly recommend you double the sauce to pasta ratio as per others' comments, in which case I would give this 5 stars. Now I know I will always roast vegetables in a METAL pan! That's what many of us are here for, to learn, and thanks very much for your help CountryLady and for such a wonderful meal.
From: MN_SpiceHunter
On Oct 19, 2007
This was amazing! The flavors blended perfectly. I did use minced fresh basil (1 tbsp) and asiago cheese instead. Since several people warned there was too much pasta, I added an extra cup and a half of tomatoes. Also, near the end of roasting I saw there was very little liquid in the pan--that may be my oven's fault--so I drizzled in about a quarter cup of white cooking wine. That perked it right up and made a lovely coating for the noodles when it blended in with the olive oil, herbs and juices.
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