Pasta With Roasted Garlic And Cherry Tomatoes Recipe 465

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES RECIPE - (4.6/5)

Steps:

• 1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes, and ground pepper. 2. Place in a 9 by 13 pan and roast at 400 degrees for 30 minutes 3. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. 4. Drain and return to pasta pot. 6. Add garlic and tomato mixture and parsley, tossing to coat. 7. Serve with freshly grated Parmesan cheese.

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Steps:

• In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
• Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
• The 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.
• If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.

PASTA WITH ROASTED GARLIC & TOMATOES

Steps:

• Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.