Wednesday, August 19, 2009

Pasta with Roasted Tomato Sauce

I wanted something light and easy for tonight since I was dining alone. This recipe in the new Everyday Food magazine caught my eye the other day, and seeing as I could use up some goodies from the garden, it was an easy pick tonight. It was just what I needed. Nice flavor, light and quick! (Granted...that doesn't include the time for roasting tomatoes, but since I didn't have to tend to them while they roasted, I didn't count it towards the actual time)

So...step 1: Cut 10 plum tomatoes in half and lay cut side up on an edged cooking pan. Sprinkle with sugar and roast in the oven for 1 hour at 350 degrees. (I used my toaster oven)

coarse salt and ground pepper
10 roasted tomato halves, roughly chopped
1/2 c evoo
3 tbsp capers (optional)
2 tsp fresh lemon juice
3/4 lb spaghetti
handful fresh basil leaves, to taste

Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.

1 comment:

Joelen said...

I love how easy this is to put together!

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