Roasted Tomatoes and Farfalle
Ingredients for Roasted Tomatoes and Farfalle
Preheat oven to 375 degrees. In large bowl, mash garlic, add
bread crumbs and toss. Add oregano, basil and 1/2 cup of olive
oil and toss again. Cut tomatoes in half lengthwise, then seed
and core them. Drizzle 1 tbs. olive oil over the bottom of a
heavy casserole dish, then place tomatoes in it, cut side up.
Spoon bread crumb mixture into the tomatoes, sprinkle with salt
and pepper and drizzle 1 tbs. oil over top. Bake for 1 hour.
When tomatoes have baked 40 minutes, bring pot of salted water on
stove to boil for pasta. When tomatoes have finished roasting,
remove from oven and allow to cool Cook pasta until al dente,
then drain. Chop tomatoes while in casserole. Transfer pasta to
casserole, then mix tomatoes and pasta well. Serve immediately
with Parmesan to taste. Serves 6. 533 calories 72 carbohydrates
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