pasta with roasted tomatos and garlic
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grape or cherry tomatos
pasta (i use orecchiette)
Roast tomatos and garlic drizzled with oil and sprinkled with salt and pepper in a foil pan or on a cookie sheet covered in foil in a 400 degree oven until soft. About 20 to 30 minutes.
Cook pasta according to package directions.
Drain cooked pasta reserving 1 cup cooking liquid.
Toss the drained pasta with the tomato mixture and 3/4 cup grated romano cheese. Add cooking water a little at a time if the mixture seems too dry.
Sprinkle remaining 1/4 cup grated romano cheese on top. Serve immediately.