07 October 2011

Roasted Cherry Tomatoes with Pasta

This dish is simple and rich thanks to the magic of your humble oven.  A great way to use up large quantities of cherry tomatoes or those that are no longer at their peak.

Roasted Cherry Tomatoes with Pasta

Serves 4

2 pints cherry tomatoes, washed and halved
4 garlic cloves, thinly sliced
½ red onion, diced
Olive oil
Salt and crushed red pepper to taste
2 teaspoons dried oregano
¼ cup, loosely packed, torn fresh basil leaves
2 tablespoons capers
1 lb. linguine

On a large baking sheet lined with parchment paper, spread out your chopped onion and sprinkle with salt, dried oregano, and crushed red pepper.  Layer tomato halves on top, drizzle with olive oil, and lightly salt.  Place in the oven (middle rack) and bake at 350°F for 20 minutes or until tomatoes start to shrivel.  Remove from oven, sprinkle with the sliced garlic, and bake another 5 minutes.  

While tomatoes are roasting, cook pasta in well-salted water according to directions on the box, drain and set aside.  When tomato mixture is done, toss into pasta along with fresh basil and capers.  Taste for additional salt and serve.