So I finally made it to Bay Cities Deli in Santa Monica to ensure that I had the correct pasta for a dish. What a great store. Tight parking, but a great store nonetheless.
I saw the basics of this recipe in an ad for McCormick spices and wanted to see what I could do with it. My goal was to figure out if I could substitute "Italian Seasoning" for a mix of fresh herbs to create an excellent mix of flavors. I think I was successful. At least I hope I was. None of my guests complained, so I'll assume the recipe was a win.
This dish took about an hour to prepare and served 4-6. I served it with bread and it was a great lunch.
Tagliatelle With Oven Roasted Tomatoes
Ingredients
3 lbs. plum tomatoes, halved lengthwise
3/4 cup olive oil, divided
2 cloves garlic, minced
1 1/2 tablespoon fresh oregano, minced
2 tablespoon fresh basil, minced
1 1/2 tablespoon, fresh thyme, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
8 oz. tagliatelle
Directions
1. Preheat the oven to 400 degrees.
2. Place the tomatoes cut side up on a foil-lined baking sheet. Mix 1/3 cup of the oil, garlic, herbs, pepper, salt and crushed red pepper. Spoon over the tomatoes, then drizzle with 2 1/2 tablespoons of the remaining oil.
3. Roast in the oven for 45 minutes or until the tomatoes are soft and browned on top.
4. Cook pasta as directed in 2 quarts salty water.
5. Reserve half of the tomatoes. Mash the other half with 2 1/2 tablespoons of oil. Combine mashed tomatoes and reserved tomatoes with pasta. Check seasoning and add salt, pepper and additional olive oil if necessary. Garnish with a basil leaf.
Notes
This was an easy to prepare, nice lunch. Feel free to adjust the amount of oil and spices to suit your tastes.
3 lbs. plum tomatoes, halved lengthwise
3/4 cup olive oil, divided
2 cloves garlic, minced
1 1/2 tablespoon fresh oregano, minced
2 tablespoon fresh basil, minced
1 1/2 tablespoon, fresh thyme, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
8 oz. tagliatelle
Directions
1. Preheat the oven to 400 degrees.
2. Place the tomatoes cut side up on a foil-lined baking sheet. Mix 1/3 cup of the oil, garlic, herbs, pepper, salt and crushed red pepper. Spoon over the tomatoes, then drizzle with 2 1/2 tablespoons of the remaining oil.
3. Roast in the oven for 45 minutes or until the tomatoes are soft and browned on top.
4. Cook pasta as directed in 2 quarts salty water.
5. Reserve half of the tomatoes. Mash the other half with 2 1/2 tablespoons of oil. Combine mashed tomatoes and reserved tomatoes with pasta. Check seasoning and add salt, pepper and additional olive oil if necessary. Garnish with a basil leaf.
Notes
This was an easy to prepare, nice lunch. Feel free to adjust the amount of oil and spices to suit your tastes.
