Roasted tomatoes for pasta
400 degree oven
4-6 fully ripe tomatoes cut into small chunks OR a pint of cherry tomatoes cut in half
2 cloves garlic, minced
1/3 c olive oil
1 T dry basil leaves
salt and pepper
1/2 c Parmesan cheese
1/2 c dry bread crumbs
1/3 c Italian Parsley leaves or chopped curly parsley
8 oz spaghetti- bring water to boil when tomatoes go into the oven, so that the pasta can be drained and ready when the tomatoes are done.
Pour the olive oil into the bottom of a 9X13 pan, sprinkle with the garlic. Add tomatoes in one layer. Sprinkle with the basil then salt and pepper.
Cover with the cheese and bread crumbs.
Bring all ingredients to center of dish, add parsley and toss with the drained pasta.
Serves 2 or 3
This will be made again, and again. Simple, frugal and easy. Love it!
As always, thanks so much
for stopping by.
This post shared with:
12 days of Bloggie-mas - two tasty tomatoes @ a moderate life