Pappardelle with Roasted Tomatoes
Prep Time: 10 minutes
Cooking Time: 1 hour
This dish is delicious, but a little high in fat thanks to the brie cheese. Roasted tomatoes can be roasted very slowly for about 3 hours at 250 or for one hour at 350 degrees heat. Just keep an eye on them at higher heat so they do not burn. Use halved grape, cherry or any fresh tomatoes. This recipe can also be easily varied by changing the herbs to fennel seeds, basil or rosemary and the cheese to fontina, gorgonzola or good ole mozzarella. Oh, and if you cannot find papparelle noodles, fettucini works great too. Enjoy!
2 1/2 pounds tomatoes, plum, halved
1/4 cup olive oil, extra virgin
4 cloves garlic, sliced or roughly chopped
1 tablespoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon pepper, black, ground
12 ounces pasta, pappardelle, or other wide noodle
6 ounces cheese, brie, diced
Preheat oven to 350 degrees. On a baking sheet or casserole dish, arrange the tomatoes cut side up. Drizzle with olive oil and generously salt and pepper. Sprinkle with sliced garlic and thyme. Bake the tomatoes on the middle rack for an hour or so until they begin to wrinkle and brown. Cool and coarsley chop. Meanwhile, cook the pappardelle pasta according to package directions reserving 1/2 cup of the cooking water. Toss together the pasta, reserved cooking water, tomatoes and their juices. Mix in the brie cheese until slightly melted. Season with salt and pepper if desired. Serve warm.
Per Serving About: 420 calories, 18 g fat, 6 g saturated fat, 0 g trans fat, 15 g protein, 49 g carbohydrates, 3 g dietary fiber, 380 mg sodium