Linguini With Roasted Tomatoes And Garlic - cooking recipe

Ingredients

2 lb. cherry tomatoes
2 Tbsp. extra-virgin olive oil
1/2 tsp. salt, divided
1/4 tsp. pepper
5 large, unpeeled cloves of garlic
4 c. hot cooked linguini (about 8 oz. uncooked)
1/4 c. chopped fresh parsley
2 Tbsp. chopped fresh basil

Preparation

Preheat oven to 450\u00b0.
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 450\u00b0 for 45 minutes, or until garlic is browned, stirring occasionally.
(Tomato skins will pop.)
Squeeze the garlic cloves to extract the pulp; discard skins.
Mash the garlic pulp. Add this mashed pulp to the tomato mixture, stirring gently.
Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley and basil in a large bowl; toss gently. Yield:
Four 1-cup servings.