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Slow-Roasted Cherry Tomato Pasta

The cherry tomatoes are slowly roasted to perfection, adding loads of flavor to this already fragrant and flavorful dish.

Servings: 4   |    Prep: 5 mins   |    Cook: 30 mins

Ingredients

  • 3 cups whole grape or cherry tomatoes
  • 1/4 cup plus 1/2 teaspoon DaVinci Extra Virgin Olive Oil
  • Sea salt
  • 16 oz DaVinci Bowties
  • 1 medium onion, diced
  • 3 cloves of garlic
  • Freshly ground pepper
  • 1/2 cup basil, chopped
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/3 cup Parmesan cheese, freshly grated, plus more for topping
  • Salt and pepper, to taste

Directions

1. Preheat the oven to 350°. On a baking sheet, toss the tomatoes with 1/2 teaspoon of extra-virgin olive oil and 1/2 teaspoon of sea salt.

2. Place the tomatoes in the oven and roast for 30 minutes, or until they are very soft.

3. Meanwhile, cook the bowties pasta in boiling salted water, according to package directions.

4. In a large frying pan, heat the remaining olive oil over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until it softens and begins to brown.

5. Add the roasted tomatoes and pasta and toss to coat.

6. Season generously with sea salt and freshly ground pepper.

7. Remove the pan from the heat and stir in the basil and Parmigiano-Reggiano cheese. Drizzle with a little more extra-virgin olive oil if desired.

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