You might remember my “Flirtin’ with Disaster” post last week. Well, I decided to thoroughly read the recipe for “Pasta with Roasted Cherry Tomatoes and Fresh Basil” and take the time to make this dish. So, no apologies to Lynne Rossetto Kasper this week.
I started by stopping by a new roadside produce stand that has opened (conveniently) right across the highway from our house. I purchased two pounds of cherry tomatoes that were fresh and delicious.
I came home and halved 1 1/2 pounds of the tomatoes and placed them in a stone-ware baking dish coated with olive oil.
1 1/2 pounds of halved cherry tomatoes.
Then in a separate bowl, I combined 1/2 cup of seasoned bread crumbs and 1/2 cup of a combo of Parmesan and Romano grated cheeses.
Mix up bread crumbs and cheeses.
Spread the bread crumb/cheese mixture over the tomatoes and then drizzle with 1/4 cup olive oil.
Notice I need to work on my drizzling skills.
Pop this in a preheated 400 degree oven and roast for 30-40 minutes or until brown and bubbly.
In the meantime, chop a lot of basil (at least 1/2 cup).
Basil fresh from the herb garden.
Now cook the pasta. Lynne at The Splendid Table recommends using penne, fusilli, or farfallini. I had spiral pasta so that is what I used.
After 35 minutes, my tomatoes were lovely.
Brown and bubbly and delicious smelling.
Drain the pasta and toss it all together. Top with more fresh basil and shavings of Romano cheese.
Ready to serve.
This recipe is a keeper (unlike the last one). 🙂 It is simple (once you read the recipe in its entirety) and it is healthy. It is a great way to showcase fresh produce from your own garden, the local roadside stand, or the farmers market. Hope you try this soon and enjoy!
We were on tomato overload because I used the other 1/2 pound of tomatoes to make bruschetta for an appetizer. It was the first bruschetta of the summer!
