Tuesday, May 12, 2009

Mediterranean Pasta with Fire Roasted Tomatoes

2 lbs. Medium Plum Tomatoes (10-12 halved lengthwise)
1/2 cup Olive Oil (divided)
2 Cloves Garlic (minced)
1 Tbsp Italian Seasoning
1/2 tsp Crushed Red Pepper
1/2 tsp Sea Salt (optional)
1/4 tsp Coarse Ground Black Pepper
8 oz Fettucini (Try Barilla Plus)
Optional: 1-2 cups Rotissierie Chicken (shredded & cooked)

Place tomato halves, cut-side up, on foil lined pan sprayed with non-stick cooking spray. Mix 1/4 cup oil, garlic and seasoning in a small bowl. Spoon over tomatoes. Drizzle with 2 Tbsp of the remaining oil. Roast in preheated 400F oven 45-60 minutes until tomatoes are soft and browned on top. Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes and remaining 2 Tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta, remaining tomatoes and add chicken if desired; toss to mix well. Sprinkle with shredded parmesean cheese and additional crushed red pepper if desired.