LINGUINE with ROASTED TOMATOES and GARLIC
Jean Smith - Pennsauken

2 lbs cherry tomatoes
4 tbsp extra-virgin olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper
5 large garlic cloves (unpeeled)
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil
1/2 tbsp sugar (optional)

Preheat oven to 450 degrees. Combine cherry tomatoes, 2 tbsp olive oil, 1/4 tsp salt, pepper and garlic in a 13x9 baking dish. (Add 1/2 tbsp of sugar, if desired.) Toss gently. Bake for 45 minutes at 450 degrees or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract pulp into tomato mixture, stirring gently. Combine tomato mixture, 2 tbsp oil, 1/4 tsp salt, pasta, parsley and basil in a large bowl. Toss gently.

sponsor
Wheaton_Arts_Chinese_300x_100_10_18
sponsor
Cross county Purelands 10_4_18_300x125
sponsor
Contests 082918
sponsor
Dry Guys 300x125
sponsor
Artis_300x250_Oct_18_revised
sponsor
Matteo_9_18_tile
sponsor
Renee's Studio 300x125
sponsor
The Maids 300x250 Updated
sponsor
Nunzio 9 18
sponsor
Aulettos_Parties_9_18_TILE
sponsor
Cape may Chamber June 2018 300 x 125