Tuesday, March 13, 2012

whole wheat penne with roasted tomatoes, garlic, and basil

I've been toying with the idea of instituting meatless Mondays for a while now - it's not hard to do, especially as neither the husband and nor the kids particularly enjoy meat. Also, I almost always have basil, tomatoes, and garlic on hand, so I thought it was a good idea to learn some more permutations of pasta with these ingredients.

I adapted this recipe from Lidia's Italy website and thought it sounded earthy and but light, perfect for a cold Spring evening. Roasting the tomatoes brings out an additional, caramelized sweetness, and using whole wheat pasta adds additional fiber and protein (so I don't feel guilty about yet another pasta dinner!)

Penne with Roasted Tomatoes
2 pints cherry tomatoes, washed and sliced in half
1 head garlic, peeled and roughly chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese 
1 cup whole wheat penne
1 bunch basil, washed and dried
Sea salt, to taste

Preheat oven to 350 degrees. Toss cherry tomatoes and garlic in olive oil. Add a pinch of salt, and roast in oven for 20-25 minutes, until caramelized. Meanwhile, heat a pot of water, and cook pasta according to box instructions. When pasta is done, drain but leave about 3-5 tablespoons of cooking liquid. Add roasted tomato mixture, making sure to pour in all of the olive oil. Top with parmesan cheese and roughly torn basil strips. Salt to taste. Voila! Easy meatless monday pasta. 

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