Pasta With Roasted Tomatoes And Garlic Oil

I am always trying to find quick meals to make when I am in a time crunch.  This is now one of my new favorites and everybody loves it, Pasta With Roasted Tomatoes And Garlic Oil.  It's easy, fast, looks beautiful when plated up and it tastes delicious, it has everything going for it.  We are having a pasta night party at my house in June, all homemade pastas, sauces, meats and dessert, and let's not forget the anti pasta.  I think this dish may make the menu!  This is how I make it, recipe below.

These two simple ingredients, fresh basil and grape tomatoes.  Toss with a little olive oil, salt and pepper, roast in the oven just until they start to pop open.

Beauties they are!  Then I mix up the garlic oil and cook that for a bit.

Toss it all together, top with fresh basil and grated parmigiano - reggiano cheese, delizioso!

Pasta With Roasted Tomatoes And Garlic Oil

Ingredients

For the tomatoes

2 cups whole grape tomatoes

6 basil leaves, rolled then sliced (chiffonade)

1/2 teaspoon of kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon of garlic powder

1 tablespoon of extra virgin olive oil

Preheat oven to 350 degrees.  Wash and drain the tomatoes.  Place on a baking sheet and sprinkle with salt, pepper, garlic powder and basil.  Drizzle on the olive oil and toss to coat all the tomatoes.  Bake in the oven just until they are ready to pop open, about 10 - 15 minutes.   Remove from oven, leave on the sheet and let them cool.

For the sauce

3/4 cup of extra virgin olive oil

1 small shallot, minced

4 cloves of garlic, minced

1 teaspoon of Italian seasoning

1/2 teaspoon of kosher salt

1/4 teaspoon of ground black pepper

1/4 teaspoon of crushed red pepper flakes, more if you like heat

For the pasta

1 lb. box of linguine or pasta of your choice

In a medium saucepan, heat the olive oil on medium - high heat.  Add the shallot and garlic and cook for about 1 minute, just to release the flavors.  Do not burn the garlic!  It will be bitter and you will have to start over.  Turn the heat down to a simmer, add the Italian seasoning, salt, pepper and pepper flakes. Let the sauce simmer while you get a large pot of salted water to come to a boil for the pasta.  Add pasta to the water once it boils and cook to you liking.  Drain the pasta.  Toss with the olive oil mixture.  If you do not like all the pieces of garlic, shallot and herbs in your sauce, but like the flavors, you can use a fine mesh strainer to strain the garlic oil if you like.  Once the pasta is tossed with the oil, top with the tomatoes and toss them in gently.  Sprinkle with fresh sliced basil and lots of grated parmagiano - reggiano cheese.  You can also add cooked shrimp, scallops or crab meat to the sauce to bring it to a whole new level.  Makes 4 servings..