This is an easy, light, delicious sauce that you can whip up in no time to top those pasta cravings! This recipe serves 4.
Ingredients:
2 cups cherry tomatoes, halved
1 tbsp chopped fresh rosemary
2 large basil leaves, chopped
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 servings of pasta of your choice, preferably fresh and whole wheat (one serving of pasta is a lot less than what most people think: 1/2 cup of cooked pasta is one serving)
2 cloves minced garlic or 1 tsp garlic powder
2 tbsp balsamic vinegar
1/2 tsp dried hot chili peppers (optional for extra heat:)
salt to taste (optional)
Freshly grated Parmesan or Romano cheese (a little goes a long way!)
Directions:
1. Preheat oven to 425F. Toss the tomatoes with 1 tbsp of the olive oil, rosemary, basil and black pepper. Lay it out on a baking sheet and roast about 20 minutes, until the tomatoes begin to brown, tossing in the garlic in the last five minutes of cooking.
2. Cook the pasta as per package directions; drain and reserve 1/4 cup of the cooking water. Add pasta, tomato mixture, vinegar and 1/4 cup cooking liquid to the pot and cook for 2 minutes. Stir in the chili peppers if using (or offer as a garnish for individual dishes at the table). Season to taste with salt and drizzle with remaining tbsp olive oil. Sprinkle with cheese to taste.
