Guest guest Posted December 9, 2000 Report Share Posted December 9, 2000 * Exported from MasterCook II * Roasted Tomatoes & Garlic with Rotelle Recipe By : 366 Delicious Ways to Cook Pasta w/Vegetables Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds (12 large) ripe plum tomatoes 2 cloves garlic -- chopped salt 3 tablespoons olive oil freshly ground pepper dash hot red pepper flakes 6 leaves fresh basil -- cut into slivers several sprigs fresh flat-leaf parsley -- chopped 12 ounces rotelle freshly grated Romano cheese Preheat the oven to 450 degrees F. Cut the tomatoes in half and scoop out the seeds. Lay them, cut sides up, in a baking dish. Scatter the garlic over the top and salt to your taste. Drizzle with the olive oil. Bake for 20 minutes or until softened. Coarsely chop the tomatoes and season them with freshly ground black pepper and red pepper flakes to your taste. Stir in the herbs. Meanwhile, cook the rotelle acording to package directions and drain. Combine the pasta with the tomatoes in a serving dish and toss to blend. Pass the grated Romano cheese at the table. Per serv: 478 cal, 13 g fat, 0 mg chol, 37 mg sod - - - - - - - - - - - - - - - - - - NOTES : Here's a no-watching-and-stirring sauce for a lazy day. Quote Link to comment Share on other sites More sharing options...
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