Roasted Tomato With Pasta

1. 1

   For the roasted tomatoes: Combine tomatoes, 1 tablespoon extra virgin olive oil and sea salt.

2. 2

   Toss to coat and bake in a 450 F oven for 18-20 minutes or until tomatoes pop and start to brown.

3. 3

   When done remove them from the oven and set aside.

4. 4

   For the pasta: Salt pasta water and cook according to package directions removing it 1 minute prior to al dente.

5. 5

   When its done drain it but reserve about 1 cup of the pasta cooking water before draining.

6. 6

   Set aside.

7. 7

   To assemble: In a large skillet add 2 tablespoon extra virgin olive oil and butter.

8. 8

   Heat over medium high heat for about 1 minute until hot.

9. 9

   Add onion, garlic, oregano, thyme and rosemary.

10. 10

    Saute for about 5 minutes or until onion is softened and garlic is fragrant.

11. 11

    Add white wine and simmer for about 3 minutes to reduce.

12. 12

    Add 3/4 cup reserved pasta water, cooked pasta, roasted tomatoes, fresh ground pepper and basil.

13. 13

    Add more pasta water as needed to make sauce.

14. 14

    Toss until nicely combined and cook for about 2 minutes.

15. 15

    Garnish with fresh Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.