Roasted Tomato Fettuccine
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No stirring. Really. And it's amazing.
, (8 to 10 medium)
, chopped (not squished in a garlic press)
, (a little less than half a full package of pasta)
, to taste
- Cut the stem end off each tomato, then cut them lengthwise into quarters (or sixths, if they’re large). If your child is helping you, this might be just the right moment to help him brush up on his fractions. (Now, if you have 8 tomatoes and you cut each one into 6 pieces….) Place in a bowl and toss with the olive oil and chopped garlic. Spread tomatoes out in one layer on a large cookie sheet or baking pan. Roast at 400°F (200°C)for 35 to 40 minutes, until they are all squishy and the skins are starting to wrinkle. Don’t stir or turn them at all while they’re cooking. In a large bowl, place the chopped basil and the salt.
- Meanwhile, cook your pasta, timing it nicely so that the pasta and the tomatoes will be done at the exact same moment. Yeah, right. Well, try, anyway.
- When the tomatoes are done, scoop them directly into the bowl with the basil, gently scraping the bottom of the baking pan to get all the juices and some of that nice burnt stuff, too. Add the drained pasta and toss to mix. Add some pepper and more salt, if necessary, and sprinkle with grated Parmesan cheese.