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Tomatoes and Pasta

Posted by on May. 8, 2009 at 11:44 PM
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Tomatoes and Pasta

1/2 pound fettuccine, linguine, spaghetti or other favorite pasta
Roasted tomatoes ( recipe below )
Coarse-grained salt
Freshly ground black pepper
1 cup freshly grated parmesan cheese, preferably parmigiano reggiano
2 tablespoons finely minced parsley

Bring a large pot of water to a boil. Add a tablespoon of salt to the
water and cook the pasta until al dente. Drain the pasta, reserving some
of the pasta water. Transfer the pasta to a serving dish.
Top the pasta with the roasted tomatoes and some of the olive oil from
the roasting pan. Toss together, breaking the tomatoes. Season with salt
and pepper and toss again, adding a little more olive oil and some pasta
water, if needed, to moisten the pasta. Top with half of the cheese;
sprinkle with parsley. Serve immediately, passing the remaining cheese.

Serves 4

Roasted tomatoes

12 large, ripe, red tomatoes
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley
1 to 1 1/2 cups good-quality olive oil

Preheat oven to 300 degrees.

Cut out the core of each tomato using the tip of a paring knife or a
tomato corer. Cut the tomato in half horizontally. Place the tomatoes in
a shallow, heatproof casserole or roasting pan, packing them tightly
Sprinkle the garlic and parsley over the top of each tomato half. Pour
the olive oil over the tomatoes; there should be at 1/3 inch of olive
oil in the pan. Place the tomatoes in the oven and roast for about 30
minutes. Baste the tomatoes with the olive oil and liquid and continue
to roast for another 1 1/2 to 2 hours, basting every 30 minutes. As the
tomatoes roast, they will release their moisture and shrink. Then the
juices will evaporate, the tomatoes will brown and char a bit, leaving
shriveled tomatoes in deliciously flavored olive oil. Remove the pan
from the oven and serve the tomatoes hot or at room temperature.

Variations on a theme

Once you've made roasted tomatoes, use them to make the most delicious
pasta dish ever. To round out the meal for carnivores, you could grill
some sausages, a steak or some chicken - but there's no doubt that this
pasta dish will be appreciated by everyone at your Sunday Night Supper,
vegetarian or not.


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by on May. 8, 2009 at 11:44 PM
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