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2010-09-09 digital edition

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2010-09-09 / General Stories

From the Chef’s Corner

Mediterranean Pasta with Fire Roasted Tomatoes
by Chef Deedle

Roasted Tomatoes

Pasta lovers all over the world, whether in Italy, the Mediterranean, or good ole USA will enjoy this recipe. Serve it with chicken or beef – it is one you will do over and over again.

2 lbs. medium plum tomatoes (12-12), halved lengthwise ½ cup olive oil, divided 2 cloves garlic, minced 1 Tbsp. McCormick Gourmet Collection Italian seasoning ½ tsp. McCormick Gourmet Collection Sicilian salt ¼ – ½ tsp. McCormick Gourmet Collection 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.

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