Mediterranean Pasta With Fire Roasted Tomatoes Recipes

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
• While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
• Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
• Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
• Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top.
• Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
• Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
• Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
• Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
• Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
• Add pasta and remaining roasted tomatoes; toss to mix well.
• Add Italian sausage (if using); toss to mix well.
• Sprinkle with additional spiced sea salt, if desired.
• Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomato halves, cut sides up, in foil-lined 15" x 10" x 1" pan sprayed with no stick cooking spray. Mix 1/4 cup oil, garlic and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 Tlb of remaining oil.
• Roast in preheated 400 F oven 45 to 60 minutes until tomatoes are soft and lightly browned on top.
• Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 Tlb oil in large bowl. Coarsely mash tomates. Add pasta and remaining tomates, toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
• Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.