Roasted Cherry Tomato Cappellini
- 2 tablespoons extra virgin olive oil
- 5 cups red and yellow cherry, grape, or other small tomatoes
- 5 cloves garlic, peeled
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- pinch red pepper flakes
- 8 oz. cappellini
- 1/2 cup fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
- Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.
extra virgin olive oil, grape, garlic, white wine, salt, red pepper, cappellini, fresh basil, nuts, freshly grated parmesan cheese
Taken from www.epicurious.com/recipes/member/views/roasted-cherry-tomato-cappellini-52454281 (may not work)