Mediterranean Pasta with Roasted Tomatoes

 This was a simple dinner to make, although it took time to bake the tomatoes.  It was so easy and very tasty.  Although the original recipe called for Roma tomatoes, I found the skin on them to be too tough.

This sauce also works well for other uses, too.  Spread it on bread, cooked eggs, veggies.  You'll find other uses, too.

2 pounds tomatoes, about 4-5 tomatoes cut into about 2-inch pieces
1/4 C olive oil
2 cloves garlic, minced
1 T Italian seasoning
1/4-1/2 t crushed red pepper
1/2 t sea salt
1/4 t ground pepper
8 ounces pasta, such as spaghetti or fettuccine (I used an 8 oz. pkg of TJ's garlic fettuccine)

shredded parmesan cheese

1. Preheat oven to 400°F. Place tomato chunks, cut-sides up, in foil-lined 9x13 inch pan. Mix oil, minced garlic and seasonings in small bowl. Spoon over tomatoes.

2. Roast 45 to 60 minutes until tomatoes are soft and browned on top.

3. Prepare pasta as directed on package. Drain well.

4. Coarsely mash the roasted tomatoes on the baking pan.  Pour over pasta; toss to mix slightly. Serve with shredded Parmesan cheese and additional crushed red pepper, if desired.

Serves 3-4.

*Next day:  I heated some cooked shredded pork and then added the leftover pasta and tomatoes.  This is one way to make it more hearty, but it isn't necessary.

Original recipe