Italian Foods/ Roasted Tomato Pasta

Fresh Fettuccine Noodles

20 Ripe Cherry Tomatoes, Halved

3 Cloves of Garlic, Minced

1/4 Cup Fresh Parsley, Chopped

3 Tablespoons Of Chopped Capers

Salt & Pepper

Red Pepper Flakes (Optional)

1/3 Cup Olive Oil Divided Into Two

2 Tablespoons Of Finely Chopped Sun-Dried Tomatoes

To Serve:

Freshly Grated Parmesan Cheese

Fresh Chopped Parsley

Direction.

Preheat the oven to 350 degrees F. Place the tomatoes cut side down on paper towels to drain. In a bowl, mix half of the oil, garlic, parsley, capers, sun-dried tomatoes and seasonings. Add the tomato halves and mix well. Spread out on a baking sheet and bake for about 20 minutes or until the tops are lightly browned, and the tomatoes are soft and slightly shriveled. Remove from the heat and set aside.

Cook the pasta al dente. While it is cooking, reheat the tomatoes in the remaining oil. Drain the pasta and mix with the roasted tomato sauce.

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