Here's another meatless winner in our house, and I got it from Rachael Ray's daytime show! Get the recipe directly from her website here. I was pregnant with Cameron when I discovered this one, and I've tweaked it all kinds of different ways. I've added fresh mushrooms, fresh lemon juice and zest, wilted spinach, shallots, and used dried basil more times than not. I've used whole-wheat thin spaghetti and a few other pastas. I also usually add garlic salt at the end instead of plain salt (but I'm a garlic fanatic).This is easy to make with meat as well...I've included shrimp (fantastic) and baked skinless chicken breasts to make hubs happy. Enjoy!
Pasta with Roasted Tomatoes
- 1 pound pasta cavatappi or orecchiette
- 2 pints grape tomatoes
- 2 cloves garlic, grated
- A few drizzles of extra-virgin olive oil (EVOO)
- Freshly ground black pepper
- 20 leaves fresh basil, roughly chopped or torn
- 1 cup grated Parmigiano Reggiano
Preheat oven 425°F.
Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.
While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie sheet and grate the garlic over them.
Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes.
Add basil, drained pasta and Parmigiano cheese and toss to coat.
Toss to combine, taste and re-season with some salt and pepper then serve.