Well Dined


Roasted Tomato Pasta

A few weeks ago I posted about doing a roasted tomato pasta, but forgot to take a picture of the finished product!  So when I saw these gorgeous local tomatoes at the market, I wanted to make it again.

So - toss with salt, pepper, olive oil and roast at 400 for 20 minutes or until they are bursting and caramelizing.  I roasted mine ahead of time and stored them in the fridge until I needed them.

Then you just toss the hot tomatoes (I reheated mine when I was ready for them) with hot pasta and they will turn into a chunky sauce.  Top with fresh basil and adjust for salt and pepper.  That's it!  Gorgeous, fresh, fast, and easy.

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