פסטה צמחונית בריאה

על המתכון

מצרכים

• 1 medium shallot, thinly sliced
• ¼ cup extra virgin olive oil
• 2 pounds cherry tomatoes, halved
• 2 teaspoons Kosher salt
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons sugar
• 1 tablespoon balsamic vinegar
• 3 large cloves garlic, sliced thin
• 1 pound whole wheat penne pasta
• ¼ cup coarsely chopped fresh basil leaves

אופן ההכנה

1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Toss shallots with 1 teaspoon oil and set to the side. In another bowl, gently toss sliced tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Adjust any of these seasonings to taste.
3. Spread tomato mixture in even layer on a baking sheet. Scatter shallot-oil mixture on top of the tomatoes. Put them into the oven and roast for 25-40 minutes - until they are shriveled and starting to brown. DO NOT STIR while they are in the oven.
4. Remove sheet pan from oven and cool for 5 to 10 minutes.
5. While the tomatoes are roasting, bring 4 quarts water to boil in large stockpot with 1 Tablespoon of salt. Cook pasta until al dente.
6. Drain pasta and return to pot. Use a rubber spatula to scrape tomato the tomatoes into the pot with the pasta. Add fresh chopped basil and toss to combine. Enjoy!!
7. My playlist of preferred cooking tunes, Bangers with Babish!