Fusilli With Roasted Tomato Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce.

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded
• 3 garlic cloves, crushed
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 3/4 teaspoon salt, divided
• 2 garlic cloves, chopped
• 2 1/2 tablespoons chopped fresh basil
• 1/4 teaspoon black pepper
• 3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Basil sprigs (optional)

Directions

1. Preheat oven to 400°.
2. Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil.
3. Arrange tomatoes in a single layer, cut sides down, in pan.
4. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.
5. Bake at 400° for 30 minutes; drain juices from pan
6. Bake an additional 30 minutes.
7. Remove tomatoes from pan; cool slightly.
8. Discard juice and crushed garlic.
9. Peel and coarsely chop tomatoes.
10. Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat.
11. Add chopped garlic, and cook 2 minutes, stirring frequently.
12. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated.
13. Stir in 1/2 teaspoon salt and pepper.
14. Add pasta, and toss to coat.
15. Sprinkle with cheese; garnish with basil sprigs, if desired.

Yield: 4 servings (serving size: about 1 cup pasta mixture and 1 tablespoon cheese).