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Recipes
Roasted Garlic and Grape Tomato Pasta with Basil and Arugula
By Bellini
I decided upon this pasta dish by Rachel Ray
- 1 pound penne rigate
- 2 pints grape tomatoes
- 8 to 10 cloves garlic, cracked but left in skins
- 3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
- 1 cup grated Parmigiano-Reggiano, a few generous handfuls
- 1 cup basil leaves, about 20, torn or shredded
- 2 cups coarsely chopped arugula