Sometimes just a couple of little words will send my willpower into a nosedive. After yesterday’s post about how I’ve been eating a lot of chicken and veggies lately, I mentioned how I could eat a “big bowl of pasta” every day. After writing that one sentence, it suddenly became all I could think about. Pasta. Specifically stringy pasta that I could twirl around and around until the cluster of pasta looped around my fork would barely fit into my mouth. This is what I do from time to time and it’s my weakness. So I made this Pasta with Roasted Tomatoes and Garlic.
Cherry tomatoes and garlic are roasted in the oven until juicy and bursting with sweetness. They are then mixed with whole-wheat spaghetti and olive oil to create a simple, filling and flavorful pasta dish. A topping of parmesan cheese adds a cheesy, salty bite and fresh basil gives that bright freshness that mixes with pasta and tomatoes so perfectly. Any kind of pasta or tomatoes will work here so use whatever your favorite kind is but watch the olive oil – I used about half of what the recipe called for because it didn’t need so much. I’m not kidding when I tell you I twirled and twirled my fork with this spaghetti. I can’t help it, I couldn’t get it in my mouth fast enough. I heart it. Sometimes a big bowl of pasta hits the spot just the way a big fat hug does.
Cook pasta according to package directions or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan.
While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450°F for 11 minutes or until tomatoes are lightly browned and begin to burst.
Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat.
Top with cheese and basil.
Overall Rating: Love It
Source: Cooking Light Magazine