This is a super easy pasta that you can make all year round.
All you need to do is cut up cherry tomatoes, garlic and sprinkle with olive oil. Roast in a hot over (about 425) until the tomatoes are soft (about 10 minutes) and bursting.
When you remove it from the oven add about 1 Tsp of butter, basil, salt and pepper.
Pour over pasta and top with parmesan (or buffalo mozzerella) cheese. The other day I added a bunch of baby spinach and that was good too.
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