Linguine With Roasted Tomatoes And Garlic

• 2 pounds cherry tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 5 large unpeeled garlic cloves
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

1. Preheat oven to 450u0b0.
2. Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450u0b0 for 45 minutes or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in a large bowl; toss gently.

cherry tomatoes, extravirgin olive oil, salt, pepper, garlic, hot cooked linguine, parsley, fresh basil

Taken from www.myrecipes.com/recipe/linguine-with-roasted-tomatoes-garlic (may not work)