From the Chef's Corner
Mediterranean Pasta with Fire Roasted Tomatoes
2 lbs. medium plum tomatoes (12-12), halved lengthwise
½ cup olive oil, divided
2 cloves garlic, minced
1 Tbsp. Italian seasoning
½ tsp. Sicilian salt
¼ - ½ tsp. coarse ground black pepper
8 oz. pasta, fettuccine
Fresh Parmesan cheese, shredded
Place tomato halves, cut-side up, in foil-lined 15"x10"x1" pan sprayed with non-stick cooking spray.
Mix ¼ cup oil, garlic and seasonings in a small bowl. Spoon over tomatoes. Drizzle with 2 Tbs of the remaining oil.
Roast in pre-heated 400 degree oven 45-60 minutes, until tomatoes are soft and browned on top.
Prepare pasta as directed on package. Drain well. Place ½ of the roasted tomatoes and remaining 2 Tbs. oil in large bowl. Coarsely mash tomatoes.
Add pasta and remaining tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.
Try it - you'll like it!