Erin's Roasted Tomato Pasta with Basil
by Erin Broussard
serves: 4
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To make whole roasted tomatoes:
Preheat oven to 450. Divide 8 pounds plum tomatoes (about 45) and 6 sprigs thyme between two shallow baking pans or rimmed baking sheets. Toss with 2 Tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.
Makes 10 cups. |
Ingredients: |
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coarse salt and ground pepper |
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12 ounces |
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medium pasta shells |
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1/4 cup |
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extra-virgin olive oil |
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3 cloves |
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garlic, smashed and peeled |
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2 cups |
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whole roasted tomatoes (above) |
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grated Parmesan |
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torn fresh basil leaves |
Directions: |
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Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot. Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.
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