Garlic Roasted Cherry Tomato Pasta
Serving Size / Yield
- 8 oz. whole wheat spaghetti
- 3 C. cherry tomatoes, divided
- 4 cloves garlic, minced and divided
- ¼ C. + 1 T. olive oil
- ¼ C. Parmigiano-Reggiano cheese, shaved
Cook pasta as directed on packaging. In a food processor, add 2 cups of the cherry tomatoes, ¼ cup of olive oil, and 3 cloves of garlic; blend well. In a skillet, sauté garlic in 1 tablespoon of oil. Halve remaining tomatoes and add to skillet until softened and slightly roasted. Add tomato sauce and sautéed blend to pasta. Sprinkle on cheese and serve. If desired, garnish with basil leaves.