Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up the process. The harshness of the garlic mellows during roasting. For the Parmesan, a piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta. You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes and pepper; roast in 400°F (200°C) oven until tomatoes are shrivelled and garlic is tender, about 30 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add tomato mixture and parsley, tossing to coat. Serve sprinkled with Parmesan.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 554 mg
- Protein 14 g
- Calories 424.0
- Total fat 13 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 62 g
%RDI
- Iron 18.0
- Folate 52.0
- Calcium 14.0
- Vitamin A 12.0
- Vitamin C 27.0
