Sunday, April 6, 2008

Oven Roasted Tomato Pasta

This is another one of my go to meals. It's tasty, easy, and uses mostly ingredients you should have already. If you have fresh herbs, by all means use them. I just don't have my dream herb garden yet (sigh). Use more oregano if you're using fresh as dried oregano is stronger.

I often make it for lunch when I don't feel like having a sandwich, and only takes 25 minutes max to make. You can eat it warm or at room temperature.

Oven Roasted Tomato Pasta
Serves 2

1 10 oz. package of grape tomatoes, halved (or cherry tomatoes)
3 small shallots, sliced (or 1/4 of a small onion)
1 clove garlic, sliced
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon bread crumbs (Italian style is fine)
1/2 tablespoon olive oil
a pinch of sugar
salt & pepper to taste

Cooked pasta (any kind) enough for 2
1 tablespoon reserved pasta water

Combine all ingredients except for bread crumbs on a baking sheet. Place in a 350 degree oven for 20-25 minutes. Toss half way during cooking. About 2 minutes before finishing in the oven, sprinkle with bread crumbs.

If the mixture is dry after roasting, add 1/2 tablespoon of pasta water to loosen up the sauce. Add the rest of the pasta water if it is still dry. Toss in pasta and serve.

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