Pasta with Roasted Tomatoes

This recipe is quick, easy, and delish! My husband has been out of town and my 18 month old and I have eaten this the past the past three nights. My son LOVES it. I steamed some zucchini and mixed it in tonight. It was great!

Published on Rachael Ray Show (http://www.rachaelrayshow.com/)

Pasta with Roasted Tomatoes

Let the kids help with dinner tonight!

Ingredients
1 pound pasta cavatappi or orecchiette (I used corkscrew)
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 (I used dried)
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 pasta.

While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them. Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves (I left the garlic in) and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!

Add basil, drained pasta and Parmigiano cheese and toss to coat.

Toss to combine, taste and re-season with some salt and pepper then serve.

Yields 4 servings