So after the huge Thanksgiving feast, I decided that one pasta dish wouldn’t kill us… after all, we were going to Paleo hell in a hand basket anyway. I had these gorgeous little farm grown, chemical free tomatoes that the farmer call “little uglies”. I beg to differ – they were beautiful! I chose a semolina linguine – no whole wheat past here right now and it was amazing. Worth every carb. Here’s my delicious Linguine with Roasted Tomato Sauce.
- 3 lbs. tomatoes (plum would be fine – if it’s tomato season, you could use anything)
- 4 cloves garlic chopped
- olive oil
- Sea salt (or Kosher)
- 2 lbs. linguine
- 1/4 cup balsamic vinegar
Preheat the oven to 400. Chop the tomatoes into wedges, place on a sheet pan. Chop the garlic, put on top of the tomatoes, cover liberally with olive oil and a big pinch of salt. Using your hands, mix everything really well. Cook for at least 20 minutes. When the tomatoes are well roasted and wrinkly pull them out.
Meanwhile, cook the pasta according to package directions. The water should not only be well salted, but pour a bit of oil into the water. This will help to keep the pasta from sticking while you’re making the sauce. When the pasta is done, drain and set aside. Using the same pot, carefully transfer the tomatoes, garlic and oil into it, over a med/high heat.
When that’s nice and hot and bubbling a bit, add the vinegar. Allow to reduce for a moment and then remove from heat and transfer the pasta back in. Carefully toss to combine and serve.
I didn’t have any, but some fresh basil and grated cheese would have been wonderful on it. As it is, it was delicious. I did add a bit of cracked pepper. Yum.
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