Roasted Grape Tomatoes with Tangled Noodles

1. 1

   Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. 2

   Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat.

3. 3

   Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.

4. 4

   Meanwhile, heat the chicken stock over low heat.

5. 5

   Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock.

6. 6

   Stir to prevent the noodles from sticking together as the stock cooks off.

7. 7

   Once the noodles have absorbed all of the stock, add another 1 cup stock.

8. 8

   Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more.

9. 9

   Once all the stock has been absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings.

10. 10

    Serve hot.

11. 11

    BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!

* Per serving · 4 servings · Values may vary.

No additional tips available.