Last weekend, we went to the Brentwood farmers market for the first time! We usually visit the Santa Monica market, but our friends highly recommended this one so we decided to give it try.
It must be tomato season, since heirloom tomatoes were going for $2.50 a pound (normally you can find them in CA grocery stores for $4.99). There was one stand selling cherry tomatoes - 3 pints for $5! I picked out the super sweet orange variety, a small yellow(squash shaped) variety, and some juicy looking red ones. Then I had to figure out what to do with all these tomatoes! I found this recipe for roasted cherry tomato pasta, and followed it with a few modifications. It was a big hit and was super delicious and easy to make!
Pasta with Roasted Garlic and Heirloom Cherry Tomatoes Recipe, Serves 4
Ingredients:
- 4 cups cherry tomatoes, cut in half* (I used the 3 pints minus a few bruised tomatoes = prob closer to 5 cups, and only cut the larger sized red ones in half. The orange and yellow ones were small, so I left them as is)
- 12 garlic cloves, cut in half (I did use this quantity and it was perfect!)
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon ground pepper
- 1 lb pasta (I used bowtie)
- 1/4 cup chopped fresh parsley (I used a little less)
- 1/2 cup freshly shaved parmesan cheese
Directions:
- In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in a 9 X 13 metal cake pan or baking sheet pan with edges, and roast at 400°F for approximately 30 minutes, or until tomatoes are shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
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