Friday, July 18, 2008
Rotini with Roasted Tomatoes
Too tired to post the recipe tonight - I don't think it's online. But the basics: roast cherry tomatoes, olive oil, capers, red pepper flakes, garlic, salt, and pepper for 40 minutes. Toss with cooked pasta, pine nuts, and fresh oregano. I used mixed heirloom cherry tomatoes from Trader Joe's and fresh oregano (from my garden!), and it was colorful and superb.
I was slightly intimidated by the long cooking time, with the toddler underfoot and all. But it was surprisingly easy to toss the tomato mixture together and stick into the oven - while it roasted, we read The Hungry Little Caterpillar again and again while the scent of dinner wafted through the house. Good times.