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A great way to use up a glut of cherry tomatoes, this pasta is quick, easy and wonderfully flavorful.
Preheat oven to 400°F. Pour half of the olive oil into a 13″x9″ baking dish and spread evenly along the bottom and sides with your fingers or a pastry brush. Wash cherry tomatoes and pat dry. Slice each tomato in half and place them in the baking dish, skin-side down, to form a single layer in the baking dish. Fit in as many tomatoes as you can.
In a small bowl, combine bread crumbs, cheeses, and garlic and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle salt and pepper over the tomatoes and bread crumb mixture, and finally, drizzle the remaining olive oil over the top. Place the baking dish in the oven and bake for 20-25 minutes, or until top begins to brown.
Once the baking dish is in the oven, bring a large pot of water to a boil. Add pasta and cook it according to package instructions for al denté. Ideally, the pasta should be drained immediately before or after the baking dish is removed from the oven.
When it’s time to pull the tomatoes out of the oven, once you remove the dish, use the back of a large spoon to stir the tomatoes, squishing them to release their juices. Pour the drained pasta into the baking dish and stir well.
To slice the basil, stack the leaves together and roll them up lengthwise. Then, chop the roll in pieces about 1/8″ wide. Fluff the basil gently with your fingertips and sprinkle over the pasta and tomatoes.
Serve with additional Parmesan cheese as a garnish. This dish also makes fantastic leftovers!
Adapted from Smitten Kitchen
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!