Pasta with Roasted Tomatoes and Garlic

Pasta with Roasted Tomatoes and Garlic

Cooking Light AUGUST 2012

• Yield: Serves 4 (serving size: about 1 cup)
• Hands-on: 4 Minutes
• Total: 35 Minutes

Ingredients

• 1 tablespoon kosher salt
• 8 ounces uncooked spaghetti
• 1/4 cup extra-virgin olive oil, divided
• 2 pints multicolored cherry tomatoes
• 4 garlic cloves, thinly sliced

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 1/4 cup small basil leaves

Preparation

1. Preheat oven to 450°.

2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Nutritional Information

Amount per serving

• Calories: 417
 
• Fat: 18.4g
 
• Saturated fat: 4.4g
 
• Monounsaturated fat: 11.1g
 
• Polyunsaturated fat: 2g
• Protein: 14.1g
 
• Carbohydrate: 49.8g
 
• Fiber: 3.7g
 
• Cholesterol: 10mg
 
• Iron: 2.6mg
 
• Sodium: 599mg
• Calcium: 205mg