The Big Book of Mediterranean Diet Cooking: 200 Recipes and 3 Meal Plans for a Healthy Lifestyle by DeRosa Donna

Author:DeRosa, Donna [DeRosa, Donna]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-08-24T16:00:00+00:00

1.

Preheat the oven to 450°F.

2.

Put the tomatoes, garlic cloves, and basil sprigs in a small baking dish. Add the olive oil, salt, and pepper and toss to coat. Push the basil to the bottom so that it doesn’t dry out.

3.

Roast for 30 minutes.

4.

Meanwhile, bring a large pot of water to boil over high heat. Once boiling, salt the water to your liking, stir, and return to a boil. Add the pasta and cook for 1 to 2 minutes less than the package directions for al dente, as it will continue to cook later with the sauce. Drain, reserving about ½ cup of the cooking water.

5.

Remove the tomatoes from the oven. Discard the basil. Squeeze the roasted garlic from their skins and discard the skins.

6.

Using a potato masher or large spoon, mash the tomato mixture. Be careful, as it will be hot and the juices can squirt out at you. Pull out any tomato skins; they should slip right off after being roasted.

7.

Transfer the tomato mixture to a large skillet, set over medium-low heat, and add the cooked pasta. Toss, adding the reserved cooking water as needed to achieve the desired consistency.

8.

Add the Parmesan. Continue to cook for 2 to 3 minutes, until everything is blended.

9.

Garnish with fresh basil.

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