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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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BMBOO Pearl

Pasta With Roasted Garlic and Cherry Tomatoes

Recipe #60981 | 40 min | 10 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

4 cups cherry tomatoes, cut in half
12 garlic cloves, 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°F for approximately 30 minute.
3
The tomatoes should be shriveled 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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Featured Reviews for This Recipe

From: Colleen321

On Oct 7, 2009

Very easy and very good

0 people found this review helpful

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From: MrsJ

On Sep 16, 2009

My neighbor brought over a bag of cherry tomatoes, which were very ripe and needed to be used. I searched Zaar and found this recipe. This was really a wonderful recipe. I added shrimp sauteed in a little butter as suggested in another review. I think that next time I prepare this recipe I will use regular tomatoes and remove the skins before roasting. Thanks, Heather in Ont., for posting this recipe.

0 people found this review helpful

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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.

8 people found this review helpful

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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.

3 people found this review helpful

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