Linguine with Roasted Tomatoes and Garlic

By Lv2Cook

Ingredients

• 2 pounds cherry tomatoes
• 2 tablespoons extra-virgin olive oil divided
• 1/2 teaspoon salt divided
• 1/4 teaspoon pepper
• 5 large unpeeled garlic cloves
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

Preparation

Step 1

Preheat oven to 450º

Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 × 9-inch baking dish; toss gently. Bake at 450º for 45 minutes or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in a large bowl; toss gently.

Serving Size: 1 cup