pat's Recipe

Mediterranean Pasta with Fire Roasted Tomatoes - great for our Roma tomatoes

Category: Marinara

2 lbs medium plum tomatoes (10 to 12)
halved lengthwise
1/2 cup olive oil, divided
2 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp crushed red pepper
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
8 oz pasta, such as fettuccine

Place tomato halves, cut-sides up, in foil-lined 15"x10"x1" pan sprayed with no stick cooking spray. Mix 1/4 cup oil, garlic and seasonings in a small bowl. Spoon over tomatoes. Drizzle with 2 Tbsp of the remaining oil.
Roast in preheated 400 oven 45 to 60 minutes until tomatoes are soft and browned on top.
Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 Tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

makes 6 servings