Roasted tomatoes for pasta
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 the center of the dish, add parsley and toss with the drained pasta.
Serves 2 or 3
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12 days of Bloggie-mas - two tasty tomatoes @ a moderate life