Roasted Tomatoes and Farfalle

Ingredients for Roasted Tomatoes and Farfalle

  • 2 cloves garlic
  • 2 cups fresh Italian bread crumbs
  • 1/4 cup fresh oregano, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup plus 2 tbs. extra virgin olive oil
  • 2 pounds ripe red tomatoes
  • 1 pound farfalle (bowtie pasta)
  • Salt and pepper to taste
  • Parmesan cheese


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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