Farfalle with Roasted and Fresh Cherry Tomatoes

 

Farfalle with Roasted and Fresh Cherry Tomatoes

Farfalle with Roasted and Fresh Cherry Tomatoes

 

 

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

 

Drizzle a baking dish with olive oil...

Drizzle a baking dish with olive oil...

  • 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
Preheat oven to 425º.  Drizzle a little olive oil in the bottom of a baking dish.  Halve 1 cup of the cherry tomatoes and place cut side up in the baking dish.  Season the tomatoes with salt and pepper.  Slice the garlic thinly, and drop the slices over the tomatoes. 

Cherry tomatoes with oregano and garlic

Cherry tomatoes with oregano and garlic

  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.  

Cover the baking dish, and bake for 25 minutes.  Meanwhile, cook the pasta according to package directions in salted water.  Drain the pasta and remove to a serving bowl.  Drizzle lightly with olive oil.  Halve the remaining cup of cherry tomatoes and roughly chop the parsley.  Remove the cover from the baking dish, and bake the tomatoes uncovered for a final 5 minutes.  Remove from the oven, and toss the mixture with the pasta thoroughly.  Add the fresh cherry tomatoes and parsley to the dish and toss again.  Serve with olive oil for drizzling; this is delicious with a splash of herb vinegar – like maybe tarragon.  
Serves 2.  Satisfying and warm.
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