Распечатать
E-mail
 |
 After 20 minutes at 500 degrees, tomatoes are blistered and browned. |
| prev | 1 of 2 | next |  Add a photo | |
I am enamored with pasta, tomatoes and basil recipes and have tried out several. This one is from Cook's Country (April/May 2015) and indeed has robust tomato flavors by roasting them! See Useful Links below for an earlier posted and similar recipe that we liked well too.
Ингредиенты
- 3 tablespoons extra virgin olive oil, divided
- 5 garlic cloves, sliced thin
- 2 teaspoons tomato paste
- Salt and Pepper
- 1 teaspoon sugar
- 1/8 teaspoon red pepper flakes
- 1 3/4 pounds cherry tomatoes
- 1 pound spaghetti
- 1/2 cup coarsely chopped fresh basil
- 1 ounce Parmesan cheese, grated (1/2 cup) + extra for serving
Инструкции
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Line rimmed baking sheet with parchment paper. Whisk 2 tablespoons oil, garlic, tomato paste, 1 1/2 teaspoons salt, sugar, 1/4 teaspoon pepper, and red pepper flakes, together in large bowl. Add tomatoes and toss to combine.
- Transfer tomato mixture to prepared sheet and push tomatoes toward center of sheet. Scrape any remaining garlic and tomato paste from bowl into center of tomatoes. Bake until tomatoes are blistered and browned about 20 minutes (see Photo 2.)
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook stirring often until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot.
- Add basil, roasted tomato mixture, 1/2 cup reserved cooking water, and remaining 1 tablespoon cooking oil to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Transfer to serviing dish and sprinkle with Parmesan cheese. Serve, passing extra Parmesan separately.
Полезные ссылки
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 585 | |
| Calories from Fat 125 | 21% |
| Total Fat 14.27g | 18% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 147mg | 6% |
| Potassium 736mg | 21% |
| Total Carbs 94.74g | 25% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.26g | 6% |
| Protein 19.49g | 31% |
%20and%20indeed%20has%20robust%20tomato%20flavors%20by%20roasting%20them!%20See%20Useful%20%20Links%20below%20for%20an%20earlier%20posted%20and%20similar%20recipe%20that%20we%20liked%20well%20too.){kind=link}