Cavatappi With Roasted Cherry Tomatoes
Recipe tags: garlic base, moderate difficulty, main, vegetarian, roast
|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|
Preheat the oven to 425°F.
Cook cavatappi pasta al dente according to package. Save 1 cup of the pasta water for later.
Add the tomatoes, bread crumbs, parsley, red pepper flakes and olive oil to a large mixing bowl. Toss to combine.
Spread the tomatoes onto a baking sheet and place in the oven for 15 - 20 minutes.
Add the Roasted Garlic Base, garlic, and pasta water to a large saucepan and cook for 2 - 3 minutes, turn off the heat.
Remove the tomatoes from the oven and add them to the pan with the pasta.
Toss everything together and serve immediately.