Wednesday, May 23, 2012

Pasta with Roasted Tomatoes & Basil

Greetings, busy bumblebees. How is life today? Calming? Swarming? Sorry I called you an insect...I meant it in the most loving way possible. Let's talk pasta. Creamy, simple, home-y noodles with just enough sauce and tasty herbs to make us go "Mmmm." Don't you love it when a bite or morsel tastes so good, you have to close your eyes, pause and relish in the moment? Me, too. This used to happen very rarely and ONLY when out at a nicer restaurant. But, as I've learned more about home cooking (burning and baking), those savored moments are more often. Little successes. This super simple dish is what I love about Italian...few, quality ingredients with big, bold tastes.

Pasta with Roasted Tomatoes & Basil
4-5 servings
Adapted from Everyday Food, May 2012

1 1/2 pounds cherry tomatoes
1 TB fresh oregano leaves or 1 t. dried oregano
3 TB olive oil
2 pinches of sea salt
Dash of pepper
3/4 pound pasta (spaghetti, orecchiette, short or long works)
6 basil leaves (2 TB or so)

step one: Preheat oven to 450 degrees. On a rimmed baking sheet, lay out rinsed and dried tomatoes and toss in olive oil, salt, pepper and oregano. Bake for 25 to 30 minutes, or until the tomatoes burst and begin to brown.

step two: In the meantime, cook the pasta in a large pot of boiling water. After cooking, reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta and water to the pot and add the roasted tomatoes. Cook over high heat for 3-4 minutes, until the sauce is slightly thickened. Sprinkle with basil and extra salt and pepper, to taste. Enjoy warm or cold.

Happy eating!

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