Cavatappi With Roasted Cherry Tomatoes
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Prep:
15 min. -
Cook:
30 min. -
Serves:
4
Recipes
Recipe tags: garlic base, moderate difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | cavatappi pasta, cooked al dente according to the package |
| 1 cup | pasta water |
| 1 lb | cherry tomatoes cut in half |
| ½ cup | panko bread crumbs |
| ¼ cup | freshly chopped parsley |
| ½ tsp | crushed red pepper flakes |
| ¼ cup | olive oil |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 | garlic cloves, thinly sliced |
Directions
-
1
Preheat the oven to 425°F.
-
2
Cook cavatappi pasta al dente according to package. Save 1 cup of the pasta water for later.
-
3
Add the tomatoes, bread crumbs, parsley, red pepper flakes and olive oil to a large mixing bowl. Toss to combine.
-
4
Spread the tomatoes onto a baking sheet and place in the oven for 15 - 20 minutes.
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5
Add the Roasted Garlic Base, garlic, and pasta water to a large saucepan and cook for 2 - 3 minutes, turn off the heat.
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6
Remove the tomatoes from the oven and add them to the pan with the pasta.
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7
Toss everything together and serve immediately.