The Farmer’s Market strikes again, and this time I needed an effortless meal. Today was one of those Mondays that really knocks the snot out of you. Work felt like it lasted forever (and it did – 10 hours is long enough by any standard). When I got home, I didn’t want to work anymore. But, I was really craving something hot and pasta-y. Just filled with carbs and savory, warm comforting goodness. Plus, I would have felt like a wasteful jerk, because I bought enough supplies to feed me all week at the farmer’s market. So, I went ahead with my plan for these lovely, sweet cherry tomatoes. And, it really wasn’t very hard at all.
Farfalle with Roasted and Fresh Cherry Tomatoes
- 1/2 lbs farfalle pasta
- 2 C cherry tomatoes
- 1-2 sprigs oregano
- 2 cloves garlic, thinly sliced
- 1/2 C bread crumbs
- 2 T grated parmesan
- 1 T fresh parsley
- extra virgin olive oil
- sea salt and freshly ground pepper
Strip the leaves off the oregano, and strew them over the tomatoes and garlic. Drizzle a little more olive oil over the tops of the tomatoes, then sprinkle the bread crumbs and parmesan over the tomato mixture.