Garlic and cherry tomato pasta

Recipe Information

Ingredients

• 4 cups cherry tomatoes, cut in half

• 12 garlic cloves, cut in half

• 1/4 cup extra-virgin olive oil 

• 1 teaspoon dried basil 

• 1/2 teaspoon salt 

• 1/4 teaspoon red pepper flakes 

• 1/4 teaspoon ground black pepper 

• 1 pound of any style pasta 

• 1/4 cup fresh parsley, chopped

• 1/2 cup Parmesan cheese, freshly shaved

Directions

• In a bowl, toss the tomatoes, garlic, oil, basil, salt, red pepper flakes, and black pepper.

• Place in a 9 x 13-inch metal cake pan and roast at 400�F for approximately 30 minutes; the tomatoes should be shriveled and the garlic should be tender.

• Cook the pasta in a pot of salted boiling water. Drain and return the pasta to the pot. Add the garlic-tomato mixture and the parsley, tossing to coat.

• Serve with sprinkled freshly grated Parmesan cheese.

Nutrition (per serving)

• Calories: 639 cal

• Total fat: 19g

• Saturated fat: 4g

• Cholesterol: 11mg

• Sodium: 500mg

• Carbohydrate: 95g

• Fiber: 6g

• Protein: 22g