Roasted tomato toss
1
- Prep Time10 mins
- Total Time10 mins
- Makes4 appetizers or 2 main courses
© Royalty-Free/Masterfile
Ingredients
3 garlic cloves
1 pint cherry or grape tomatoes
2 tbsp olive oil
1 tsp dried basil leaves
1/2 tsp salt
1/2 tsp pepper
1/2 450-g pkg fettuccine or linguine pasta, about 1-in. bunch
1/4 cup chopped fresh basil
1/2 cup crumbled feta, or grated parmesan
Instructions
Preheat oven to 500F (250C). Bring a large saucepan of water to a boil. Coarsely chop garlic. Place tomatoes in a 9-inch (23-cm) pie plate. Drizzle with oil and stir to coat tomatoes. Sprinkle with garlic, dried basil, salt and pepper. Roast, uncovered, in centre of 500F (250C) oven. Stir occasionally until tomatoes begin to split and skin shrivels, 8 to 10 minutes.
Meanwhile, add pasta to boiling water and cook according to package directions, 8 to 10 minutes. Drain, then place in a large bowl. Add roasted tomatoes with their juices. Stir in fresh basil and feta. Taste and add more cheese, if needed.
Nutrition (per serving)
Calories 652, Protein 20.1g, Carbohydrates 92.7g, Fat 22.4g, Fibre 6.8g, Sodium 1227mg.
Roasting cherry tomatoes heightens their sweetness. Serve this toss as an appetizer, side dish or main course.