Roasted Tomato Pasta: This Method Makes The Best Flavored Tomatoes!

Ingredients:

6 oz dried linguine

15 cherry tomatoes

3 cloves garlic

1 tbsp oil

1 tbsp kosher salt

1 tsp black pepper

3 tbsp unsalted butter

1 ladle pasta water for the sauce 1/3 - 1/2 c

Tools needed:

Mixing bowl

Colander

Glass baking dish

Large stock pot

Large saute pan

Ladle

How to make it:

Preheat oven to 450 f

Rinse and dry tomatoes. Put tomatoes into the mixing bowl. Season with oil, salt and pepper. Toss gently to evenly coat tomatoes with the oil and seasoning. Place in baking dish.

Roast tomatoes in oven 450 f for 30 minutes. They will be slightly shriveled and release some liquid when done.

Cook pasta according to package instructions. Save 1/2 c of the pasta water and strain (may not use it all).

Heat up sauté pan over medium heat. Add oil, garlic and pinch kosher salt. Sweat garlic for 30 seconds. Add tomatoes, 1/3 c of pasta water to start and bring to a simmer. Add more pasta water if you want your sauce thinner. Turn off heat and mix in butter. Once fully melted in, gently toss in the pasta. Plate with freshly grated parmesan on top.

Enjoy!

Logan