Pasta with Roasted Tomato Sauce

Name: Pasta with Roasted Tomato Sauce
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Italian,
Ingredients: 2 pounds medium plum tomatoes (about 10 to 12) halved lengthwise; 1/4 cup olive oil; 2 cloves garlic minced; 2 tbsps balsamic vinegar; 2 tbsps McCormick® Perfect Pinch® Italian Seasoning; 1/4 tsp McCormick® Black Pepper, Ground; 1/4 tsp McCormick® Red Pepper, Crushed; 1/4 tsp Sea Salt from McCormick® Sea Salt Grinder; 8 oz whole grain pasta such as penne

Roasting tomatoes in the oven gives them sweet, caramelized flavor – a great method for out-of-season tomatoes. Toss the roasted tomatoes with pasta for a delicious meatless dish. Photo credit: Caroline Edwards from Chocolate and Carrots.

15m

PREP TIME

1hr

COOK TIME

271

CALORIES

9

INGREDIENTS

Servings: 6 (1 cup)

Ingredients

2 pounds medium plum tomatoes, (about 10 to 12) halved lengthwise
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons McCormick® Perfect Pinch® Italian Seasoning
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
8 ounces whole grain pasta, such as penne

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Place tomato halves, cut-sides up, in foil-lined 15x10x1-inch pan sprayed with no stick cooking spray. Mix oil, garlic, balsamic vinegar and seasonings in small bowl. Spoon over tomatoes.
2 Roast 45 to 60 minutes until tomatoes are soft and browned on top.
3 Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes from baking pan; toss to mix well. Sprinkle with additional crushed red pepper, if desired.