Roasted Garlic and Tomato Linguine

Tonight for dinner I decided to go with a pasta. I haven't made a pasta in a very long time (trying to cut back on the carbs). My brother was over and hungry. It was a very quick meal to prepare and goes a long way esp for leftovers. I decided to make some roasted garlic and tomatoes again because they add so much flavor to a meal.

I roasted garlic, tomatoes and cherry tomatoes.

Ingredients:

1 tub of fresh sundried tomato or normal pesto, homemade or store bought. Tonight I used store bought freshly made
1pkt of linguine
Fresh Parmesan
1 Pkt of Cherry Tomatoes
2 Whole Tomatoes
1 whole garlic bulb
Olive Oil
Pepper

Directions:

Pre-heat oven to 375F (180C)

Take the garlic bulb and cut about 1/2in or so off the top. Use about 1tbsp of olive oil and cover the top of the garlic bulb, letting the oil seep down into the garlic cloves. Next drizzle olive oil over the cherry tomatoes. Wrap both the garlic bulb and cherry tomatoes together tightly in foil. Then take the 2 whole tomatoes and slice about half way down from the top of the tomato. Make sure to not cut it in half completely. Do this so you have about 6-8 what would be slices. Then pour olive oil over the top letting it go down inside the tomato. Wrap the tomatoes together tightly in foil. Put into oven for about 20-25mins.

While those are roasting take your pasta pan and add enough water so its a few inches from the top of the pan. Add some salt and some oil. Salt for making the water come to a boil more quickly and oil to help your pasta to not stick together. Bring to a boil. Once boiling add your pasta. By this time you will have about 10mins left on the timer for the roasted veg which is perfect because pasta will take about 10mins to cook.

Everything will then be done together. Take out your veg but leave wrapped in foil for now. Drain your pasta and put back into the pan adding some olive oil and mix so your pasta does not stick together. Put the lid on it to keep it warm. Next take your veg and dice or slice (however you want it). I diced my roasted garlic (remember roasted garlic is not as strong as just eating garlic. You can add a lot and it will taste fantastic). Leave the cherry tomatoes whole because when you bite into them they will burst in your mouth with all sorts of flavor. Add all to pasta including pesto, mix, shred some fresh Parmesan cheese on top and serve.

Serves: about 6

Serve with garlic bread and salad. Enjoy :)