This recipe hails from my friend Anne Marie who provided it to me when I encountered a cherry tomato emergency a few years ago. I had too many tomato plants and about a million cherry tomatoes ripened all in the same week.
It's the end of August again and they're back. The tomatoes have ripened. Ominous sounding, isn't it? We're going to be all tomatoes all the time around our house until the last one is off the vine and either canned, in the freezer or eaten whole with salt, while standing over the sink, thinking that really there is nothing that compares to a fresh picked tomato.
Anne Marie's Pasta with Roasted Garlic and Cherry Tomatoes
4 cups cherry tomatoes, halved
12 cloves garlic, halved
1/4 c. extra virgin olive oil
1 tsp dried basil
1/2 tsp salt
1/4 tsp each hot pepper flakes and black pepper
1 lb pasta
1/4 c. chopped fresh parsley
1/2 c. shaved parmesan cheese
In a 13 x 9 inch metal (she says this but I always use pyrex) cake pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes and pepper; roast in a 400 degree oven until tomatoes are shrivelled and garlic is tender about 30 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm (8 to 10 minutes if using Bucatini)
Drain and return to pot. Add tomato mixture and parsley, tossing to coat. Serve sprinkled with parmesan.
Makes 4 to 6 servings.
This is one of the most flavourful summer pastas that I make.