Okay, so a bit simple, but certainly worth posting about since it's so very delicious. I used whole wheat linguine, so it was healthy to boot. I served the pasta with pan seared pork chops.
Roasted Garlic and Tomato Pasta
- 3 cups cherry tomatoes
- 6 garlic cloves, peeled
- 2 Tbs. capers and juice
- Juice of 1 lemon
- olive oil
- pinch of sugar
Preheat oven to 325. Add washed cherry tomatoes and garlic cloves to sheet pan and drizzle with olive, salt, sugar and pepper. Roast for 45-60 minutes until the garlic is softened and the cherry tomatoes are caramelized (the sugar helps speed this process). If you're short on time, feel free to kick up the heat, just be sure not to burn the garlic.
Cook 1 pound of pasta to al dente, reserving 1/2 cup of pasta water. In the hot pasta pot, combine the drained pasta, roasted tomatoes, garlic, accumulated juices, capers, lemon juice and toss. If the pasta is dry, add a bit of the pasta water. Adjust seasonings with additional olive oil, salt and pepper if needed.
Serve hot or warm.