July 3, 2013

Fettuccine with Herb Roasted Tomatoes

This is one of those delicious pasta dishes that is full of deep flavor but very easy to make.
I served it along side Caribbean Chicken and some of the 
most awesome Pepper Jack Cornbread.


Roasting the tomatoes covered with the garlic and seasonings is the key.

Delicious!

Linked with Sunflower Supper Club & Foodie Friday.
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Fettuccine with Herb Roasted Tomatoes

2 pounds medium plum tomatoes (10 to 12), halved lengthwise
1/2 cup olive oil, divided use
4-6 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 onion, chopped
8oz  tomato sauce
2 tsp sugar
8 oz  fettuccine
1/4 cup freshly grated parmesan cheese
Fresh basil, if desired

Preheat oven to 400°F.

Place tomato halves, cut side up on baking sheet lined with foil and sprayed.

Mix 1/4 cup of the oil, minced garlic and seasonings in a small bowl; spoon over tomatoes. Drizzle with 1 tablespoon of the remaining oil. Roast 30-40 minutes or until tomatoes are soft.

Heat 1 tbsp of oil in a large skillet over medium-low heat and saute onion with a pinch of salt and pepper until softened. Add roasted tomatoes and juices to the skillet and break up with a potato masher (I like to pull most the skin off of the tomato before adding). Stir in tomato sauce and sugar; bring to a simmer.

Prepare pasta as directed on package until al dente. Add to the skillet along with parmesan cheese and basil. Toss to combine.

NOTE: I like to cook my pasta just shy of al dente and add it to the sauce with tongs so some of the cooking liquid gets added, then toss it well with the sauce and cheese while still on the heat.


Adapted from McCormick recipe.

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