Quick Pasta with Basil, Roasted Tomatoes and Parmesan

My good friend Emily sent me a text a few weeks ago and asked for an easy dinner option for her family.  I use this recipe all of the time, and I don't know why I've never posted it.  It's a family favorite and it's probably the quickest dinner you'll ever make.   It's a summer meal that really hits the spot.  My kids love it, but they tend to pick around the tomatoes.  I hope that eventually they will start to love them like I do ;)  I personally think the tomatoes for this dish are so good that I save any leftovers to munch on throughout the day.  They are sweet and salty and super juicy.  Another bonus is because this meal requires so few ingredients that there is very little clean up.  Enjoy this easy breezy pasta dish!

Roasted tomatoes are my favorite!

La Recette:

Ingredients-

1 lb. gluten free pasta of choice - Penne, Rigatoni, or Spaghetti work well (if you don't need GF regular pasta will work too)

1 pint grape tomatoes, sliced in half

2 cloves garlic, finely minced

1/2 cup parmesan cheese, plus extra for garnish

1/4 basil, finely chopped

2 tablespoons Extra Virgin Olive Oil

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

Supplies-

Large Sauce pan

Slotted spoon

Baking sheet

Parchment paper

Colindar

Chef's knife

Measuring cups and spoons

Cutting board

Grater

Directions-

-Pre-heat oven to 400 degrees

-Line a baking sheet with parchment paper and spread the sliced tomatoes out evenly, sprinkle with salt and place in the oven for 20 minutes.  After 20 minutes, remove from the oven and set aside.  This step can be done in advance.  Tomatoes can be kept in the refrigerator for a week.  

-In the meantime, bring a large pot of water to boil.  As soon as you have a rolling boil, sprinkle in 2 teaspoons of salt and a tablespoon of extra virgin olive oil.

-Cook the pasta to al dente, mixing frequently (especially with GF pasta).  *Make sure to reserve 1/2 cup of the pasta water before you drain it.  

-While the pasta is cooking, grate the cheese and chop the basil.

-Drain the pasta and put it back into the sauce pan.  Add in the garlic and tomatoes while the pasta is still hot.  Wait five minutes and add in the basil and cheese.  Mix well.

-Next, add in the Extra Virgin Olive Oil, reserved pasta water, kosher salt, pepper, and pepper flakes if desired.  Mix well, making sure everything is combined.  

-Garnish with extra Parmesan, serve warm and enjoy!

-Serves 4 adults