Linguine With Roasted Tomatoes and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds cherry tomatoes |
2 tablespoons extra-virgin olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper |
5 large unpeeled garlic cloves |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat oven to 450°.
2. Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450° for 45 minutes or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in a large bowl; toss gently.
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