Cherry tomatoes, cut in half Olive oil Salt and pepper Seasonings-I used dried basil, fennel, and oregano Whole wheat pasta, I used rigatoni Olive oil 1/2 onion, diced 3 cloves garlic, minced Red pepper flakes Fennel 1 medium zucchini, chopped 1 red pepper, roasted, and chopped 1 1/2 cups slow roasted cherry tomatoes Artichoke hearts, I used bottled, just drain them Fresh basil, chopped Parmesan cheese, optional 1. First, slow roast the tomatoes. Cut the tomatoes in half and put them on a baking sheet. Drizzle lightly with olive oil. Sprinkle with salt, pepper, and seasonings. Roast for about 4 hours on 225 degrees. Turn them about every 30 minutes or so. Tomatoes will shrivel and smell really good. You can let them cool and freeze them or you can use them immediately. 2. To make the pasta dish. In a large pot, bring water to a boil. Add salt and the whole wheat pasta of your choice. I used rigatoni. Cook until al dente. 3. Drain pasta and set aside. 4. In a large pan, heat about 1 T of olive oil. Add in onion and cook until tender. Next, add in garlic, a dash of red pepper flakes, and a dash of fennel. Cook for 2 minutes. 5. Stir in the zucchini, roasted red pepper, roasted cherry tomatoes, and artichoke hearts. Saute until veggies are tender and hot. 6. Stir in fresh basil and add the pasta. Mix until the pasta is fully coated with the sauce. 7. Serve hot. Add fresh basil and parmesan cheese to the pasta if you wish. |