Farfalle with Roasted Tomato Garlic Sauce

By HeatherS

Ingredients

• a dozen or so plum tomatoes, halved lengthwise
• 2 onions, diced
• 1 head of whole garlic cloves, peeled
• a generous splash of olive oil
• a sprinkle or two of sea salt and freshly ground pepper
• one 1 lb (454 g) box of farfalle

Preparation

Step 1

Preheat your oven to 375°F (190°C).

Toss the tomatoes, onions, garlic and olive oil together. Season the works with salt and pepper, and then toss everything into a 9- x 13-inch (3.5 L) casserole or other baking dish.

Roast until the tomatoes shrivel and begin to brown a bit, about 1 hour or so. As they roast, their flavours will concentrate and caramelize. The heat will also break them down a bit so they'll form a loose sauce when they're tossed with the pasta.

When the tomatoes are done roasting, discard any onion slices that may have blackened a bit a small price to pay for the rich flavours of roasted tomato!
Cook the pasta in lots of boiling salted water. (See Cooking Pasta, page 158.) Toss the hot pasta with the hot sauce and enjoy the tasty, roasted tomatoes and mellow, whole garlic cloves.