Fusilli with Roasted Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce. Ingredients:
2 tablespoons extravirgin olive oil, divided |
6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded |
3 garlic cloves, crushed |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
3/4 teaspoon salt, divided |
2 garlic cloves, chopped |
2 1/2 tablespoons chopped fresh basil |
1/4 teaspoon black pepper |
3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta) |
1/4 cup (1 ounce) grated fresh parmesan cheese |
basil sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.
3. Bake at 400° for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.
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