Preheat oven 425°F.
Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.
While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them.
Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!
Add basil, drained pasta and Parmigiano cheese and toss to coat.
Toss to combine, taste and re-season with some salt and pepper then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1174g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 219 (48%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 70.4mg||22 %|
|Sodium 1254.5mg||43 %|
|Potassium 1616.5mg||43 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 20g|
|Protein 37.1g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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