Oven Roasted Tomato, Garlic, and Basil Pasta
A few simple ingredients can go a long way in flavor! I wanted to make a side for the chicken parmesan I cooked the other night and threw this quick pasta dish together. It’s easy, light, and tasty!
1lb medium shells pasta
1 pints of cherry tomatoes, halved
3-4 cloves of garlic, minced
5 Tbs olive oil (I infuse mine with dried basil leaves and garlic!)
1 tsp dried rosemary
1 ½ tsp garlic salt
1 ½ tsp cracked black pepper
½ cup fresh basil leaves, chopped
Place halved tomatoes on a large cooking sheet. Toss minced garlic over the top. Drizzle 2 Tbs of olive oil over tomatoes and garlic. Sprinkle rosemary, garlic salt, and pepper over the top and place in the oven.
*While you’re waiting for the tomatoes you can start the pasta.* Bake for 20-25 minutes or until tomatoes start to wrinkle and crisp on the edges.
Bring a large pot of salted water to a boil and add pasta. Cook for about 7-10 minutes or until al dente.
Turn off heat, drain water, and throw pasta back in the pot. Stir in remaining three tablespoons of olive oil, chopped basil, and oven roasted tomatoes and garlic. Toss until evenly coated and serve warm.