Yeah, right. I had no idea what the future held ...
I really didn't think I would get this post together in time, but here's the thing: no matter how busy you are, you have to eat. Or, at least, I do. (I'm not one of those people who "forgets" lunch ....)
Anywho, after my Friday classes ended, I hauled my behind into my little Scion and shuffled off to the Kroger, desperate as much for dinner as for something to make for the blog. And, lo, cherry tomatoes were on sale.
|Notice the healthy basil in the midst of the weeds and dead leaves ... thank you, Mother Nature|
Despite the wicked heat and drought, we have been enjoying a bumper crop of volunteer basil in our earth boxes. (I actually planted some last year but was too lazy this spring ... thankfully, Mother Nature had my back.) Fresh basil + cherry tomatoes + exhausted Wendy = Penne with Roasted Tomatoes and Basil.
So keep an eye out for those sale tomatoes (or hit your local farmer's market), and take an evening off without sacrificing your dinner.
Penne with Roasted Tomatoes and Basil
1 pound penne
2 lbs. cherry or grape tomatoes
4 cloves garlic, minced
1/4 c. olive oil
1 tsp. sugar
1/2 tsp. salt (+ 1 Tbs. for pasta water)
1/4 tsp. crushed red pepper
1 Tbs. balsamic vinegar
1/4 c. chopped fresh basil
shredded parmesan, to taste
Preheat oven to 350.
Halve the tomatoes. Toss gently with oil, sugar, 1/2 tsp. salt, red pepper, garlic, and balsamic vinegar. Spread the tomatoes on a large rimmed baking sheet, and roast 35 to 40 minutes (until tomatoes shrivel a bit, but don't let them turn to mush).
Meanwhile, cook pasta in salted water according to package direction. Drain pasta. Return to pot. Scrape the cooked tomatoes and juices into the pot, sprinkle with the basil, and toss gently.
Serve topped with parmesan.