Fresh Roasted Tomato Basil Pasta
This is the perfect quick and easy pasta dish to whip up when you have a bounty of sweet vine ripened tomatoes and fresh basil from the summer garden.
Ingredients
- 8-10 Roma tomatoes
- 1 bunch fresh Parsley, chopped
- 1 tsp salt
- ½ tsp pepper
- 2-4 cloves garlic, minced
- 4 tbsp olive oil
- ½ stick butter
- 8-10 basil leaves, torn
- 8 oz Linguini pasta, cooked al dente
- ½ cup Parmesan cheese, grated or shaved
Instructions
- Preheat oven to 400°F.
- Wash and cut tomatoes in half. Place them in a baking pan, cut side up. Set aside.
- In a small bowl use a fork to combine chopped parsley, minced garlic, salt and pepper making a chunky paste.
- Place a heaping teaspoon of the parsley/garlic paste onto each tomato half.
- Drizzle tomatoes with olive oil.
- Roast tomato halves in the oven for 40-50 minutes, or until tomatoes begin to blacken and char.
- Cook pasta according to package directions. Drain, reserving some of the pasta water.
- Once tomatoes are charred, remove them from the oven and place them in a large bowl along with all the juices that are in the pan.
- Add the butter and torn basil leaves.
- Use a pastry cutter to mash everything up into a chunky liquid.
- Toss with cooked pasta. Add pasta water to thin sauce if mixture seems too thick.
- Top with shredded Parmesan cheese to serve.