Pasta with Roasted Tomatoes


  • 1 pound pasta cavatappi or orecchiette
  • Salt
  • 2 pints grape tomatoes
  • 2 cloves garlic, grated
  • A few drizzles of extra-virgin olive oil (EVOO)
  • Freshly ground black pepper
  • 20 leaves fresh basil, roughly chopped or torn
  • + 1 more ingredients
    • 1 cup grated Parmigiano Reggiano

Preparation Preheat oven 425°F. Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pas...

View full recipe at SpringPad


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