View source for Roasted Garlic and Cherry Tomato Pasta

[[Category:Recipes]]
[[Category:Sara and Oli]]
[[Category:Noodles]]
[[Category:Vegan]]
 Serves: 4
==Ingredients==
*2 lbs cherry tomatoes, sliced in halves
*16 garlic cloves, peeled (or more!)
*1/2 cup extra virgin olive oil
*1/4 teaspoon crushed red pepper flakes
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*1 lb dried pasta (strands)
*1 handful torn fresh basil leaves

==Directions==
#Preheat oven to 400F.
#Arrange tomatoes and garlic cloves so that they fit snugly into an over tray or overproof pan.
#Drizzle with oil sprinkle with red pepper flakes, salt, and pepper.
#Roast until garlic is soft and golden, about 25 minutes (we usually roast it longer, this doesn't seem long enough).
#Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
#Drain pasta and return to pan.
#Mix tomatoes and garlic into the warm pasta and toss well to coat.
#Sprinkle with basil.
#Serve immediately.

==Notes==
You can make this sauce up to one day ahead, and store in the refrigerator until ready to eat, then reheat in the oven for 10 minutes at 400F.
[[User:Sara|Sara]] 03:08, 15 January 2012 (UTC)