243. Roasted tomato pasta w fennel & basil
ROASTED TOMATO PASTA WITH BASIL AND FENNEL
serves 2
4 c. cherry tomatoes
6 cloves garlic
olive oil
sea salt
1/2 pkg gluten free spaghetti pasta
1 large fennel bulb, chopped
1/2 medium onion, chopped
4 T fennel fronds
8 large basil leaves, chiffonaded
1/2 lemon
freshly ground pepper
Preheat oven to 225 degrees. Slice tomatoes in half and arrange them seed-side facing up on a baking sheet lined with parchment paper. Randomly place the garlic cloves in with the tomatoes. Lightly drizzle with olive oil and sprinkle with sea salt. Roast the tomatoes and garlic for 2-3 hours until the tomatoes are very shriveled up. Try not to eat them all before making the rest of the dish ;)
Cook the pasta according to the directions on the package. While the pasta is cooking, heat a large pan over medium-low heat. Add 1-2 T olive oil and sauté the onions and fennel for 5 -7 minutes or until translucent. When the onions and fennel are cooked add the pasta and tomatoes and mix well. Add the fresh herbs and season with lemon juice, additional salt, and pepper. Spoon out into bowls and serve immediately.
serves 2
4 c. cherry tomatoes
6 cloves garlic
olive oil
sea salt
1/2 pkg gluten free spaghetti pasta
1 large fennel bulb, chopped
1/2 medium onion, chopped
4 T fennel fronds
8 large basil leaves, chiffonaded
1/2 lemon
freshly ground pepper
Preheat oven to 225 degrees. Slice tomatoes in half and arrange them seed-side facing up on a baking sheet lined with parchment paper. Randomly place the garlic cloves in with the tomatoes. Lightly drizzle with olive oil and sprinkle with sea salt. Roast the tomatoes and garlic for 2-3 hours until the tomatoes are very shriveled up. Try not to eat them all before making the rest of the dish ;)
Cook the pasta according to the directions on the package. While the pasta is cooking, heat a large pan over medium-low heat. Add 1-2 T olive oil and sauté the onions and fennel for 5 -7 minutes or until translucent. When the onions and fennel are cooked add the pasta and tomatoes and mix well. Add the fresh herbs and season with lemon juice, additional salt, and pepper. Spoon out into bowls and serve immediately.
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