With all the fuss and hustle to get your Thanksgiving meal prepared, dinner the night before can take you off guard! Today’s recipe is so simple and stress-free to throw together, you’ll be patting yourself on the back after every bite. With a few simple ingredients your probably have on hand, this meal can be ready in less than twenty minutes. Plus, it’s delicious warm or at room temperature, so it’s perfect to have out on the counter if you have Thanksgiving guests arriving at different times.
Roasted Tomato Pasta
adapted from Kitchen Revelry
1 pound of spaghetti (or your favorite pasta)
1 pound cherry or grape tomatoes
10 cloves of garlic
2 teaspoons sugar
1/4 cup extra virgin olive oil + a drizzle for pasta
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese
1 teaspoon red pepper flakes
fresh basil (optional)
Preheat oven to 450 degrees. Heat water on the stove for pasta and cook according to directions. Toss tomatoes, garlic cloves, sugar and olive oil together on a rimmed baking sheet. Sprinkle bread crumbs and parmesan cheese over the top. Bake for 15-20 minutes, stirring half way, until the tomatoes are popping and releasing their juices. Toss drained pasta with the tomato and bread crumb mixture. Drizzle with a bit more oil and toss it all with red pepper flakes, and salt and pepper to taste. Top with freshly chopped basil warm or at room temperature.
HINT: If you don’t have Italian bread crumbs (bread crumbs seasoned with Italian spices), mix plain bread crumbs with 1 teaspoon each of basil, oregano, garlic powder and marjoram.