Mediterranean Pasta with Fire Roasted Tomatoes

By angielaine

Ingredients

• 2 lbs. medium plum tomatoes (10 to 12) – I used coctail
• 1/2 cup olive oil, divided
• 2 cloves garlic, minced
• 1 Tbsp McCormic Italian Seaoning
• 1/2 tsp crushed red pepper
• 1/2 tsp sea salt
• 1/4 tsp ground pepper
• 8 oz fettuccine pasta
• Parmesan cheese

Preparation

Step 1

Place tomato halves, cut-sides up, on foil lined cookie sheet (with lip) sprayed with no stick cooking spray. Mix ¼ cup oil, garlic and other seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 Tbs of the remaining oil. Roast in preheated 400° oven 45 to 60 minutes until tomatoes are soft and browned on top. Prepare pasta as directed on package. Drain well. Plcae ½ of the roasted tomatoes and remaining 2 Tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining tomatoes; toss to mix well. Sprinkle with shredded Parmesan schees and additional crushed red pepper, if desired.