East Side Marios Oven Roasted Tomato Linguine Copycat Recipes

EAST SIDE MARIO'S OVEN ROASTED TOMATO LINGUINE (COPYCAT)

Steps:

• Place chicken breast on grill and season with salt and pepper and grill until fully cooked. Once chicken is fully cooked, julienne 1/4 inch.
• While chicken is on grill, place sauté pan on stove and turn flame to medium heat.
• Place pasta in a pot of boiling salted water and cook to manufacturer's specifications.
• Allow pan to heat, add oil and place garlic and peppers in pan and sauté gently.
• When garlic is cooked, add julienned hot chicken breast.
• Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil.
• Mix pasta thoroughly so that all pasta is coated with sauce.
• Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colorful presentation.
• Garnish with parsley sprig and a pasta spoon.
• *If oven-roasted tomato is not available at your market you prepare them at home. Slice 6 roma tomatoes and place on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Bake for 30 minutes until the edges begin to brown. You can remove the skins if you like, but it is not necessary.

PASTA WITH ROASTED TOMATOES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
• Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
• Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

ROASTED ROMA TOMATOES AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
• Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.