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Servings
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Ingredients
Roasted Tomatoes
- 2 lbs Tomatoes quartered
- 2 tsp. Coarse Salt
- 6 cloves Garlic Crushed and coarsely chopped
- 4 Tbsp. Extra Virgen Olive Oil
- Fresh Basil to taste
Pasta
- 7 oz. Spaghetti Noodles half a box
- 2 tsp. Coarse Salt
- Fresh Basil
Ingredients
Roasted Tomatoes
Pasta
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Instructions
Roasted Tomatoes
- Preheat oven to 375ºF. Quarter tomatoes and toss with olive oil, garlic, salt and basil so that tomatoes are completely coated. Spread out mixture onto two shallow baking pans.
- Place baking pans in oven to slow-roast for 1 hour, stirring occasionally. If desired, you can remove the tomato skins at this point- they will come off easily.
- Stir together the tomato and oils that have separated and cook for another 15 to 30 minutes, depending on desired consistency.
Pasta
- Add salt to a pot of water and boil. Add noodles and cook until 'al dente' according to directions on box. Drain pasta.
- Combine cooked pasta and roasted tomatoes. Add leaves of fresh basil to taste and serve warm.
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