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Cherry Tomato & Garlic Summer Pasta
Ingredients:
4 cups cherry tomatoes, cut in half
12 garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon basil, roughly chopped
1/2 teaspoon salt
1/4 teaspoon chill flakes
1/4 teaspoon fresh ground pepper
1 lb pasta (we love Nature's Farm Wild Garlic Linguine)
1/4 cup flat leaf parsley, chopped
freshly grated Parmesan to taste
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, chili flakes and ground pepper, place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. Tomatoes should be shriveled and the garlic tender.
Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot.
Add garlic tomato mixture and parsley, tossing to coat.
Serve with sprinkle freshly grated Parmesan cheese (or whatever hard cheese you have in the fridge!)
