Penne and Roasted Tomatoes

My sweet neighbor Arlene is hosting a party later today with three generations (kids, grand kids and great grand kids). I surprised her with my Penne with Roasted Tomatoes

I had leftover tomatoes from my ALA event on Monday and decided to roast the tomatoes. Another great way to prepare your favorite pasta and serve it buffet style and a nice compliment to your favorite meat or fish!

Prehead oven at 350 Degrees. Roast the tomatoes for thirty minutes.

I used approx. 4 cups of cherry tomatoes. Cut them in half and place in a bowl, add 4 cloves chopped garlic, drizzle with extra virgin olive oil. Add salt, pepper (to taste). Pinch of chili flakes (optional).

Place the tomatoes in a cookie sheet and drizzle a little more olive oil. Stir occassionally. Remove the tomatoes and let sit while you prepare your favorite pasta.

The hell with air fresheners…..you cannot beat this aroma of organic amore!

Add the tomatoes to your favorite pasta (I used penne) and garnish with fresh basil.

tip: cured black olives and capers add a nice option. My dish of pasta will have a few olives, capers and a pinch of chili flakes!

In my book “Breaking Bread in L’Aquila”, I have a delicious baked pasta with tomatoes and capers. Check it out www.foodandfate.com.

On another occasion, I slowed roasted the tomatoes for two hours and oven was set at 325 Degrees. This is a cross between oven roasted and dried with a sweeter savory taste.

Use your taste and time buds to judge !

Happy July 4th Weekend.

maria

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