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Delicious pasta dish!
You can make the tomatosauce some days before & preserve it if you want. I do that.
(You can also make it the same day as the dish of course)
So when I have a little time, I make a tomatosauce, and store it in the fridge.
When I do this, I always have nice & fresh tomatosauce in the fridge, for a fast (or unplanned) dinner or lunch – Cleaver! 😉
You can serve this pastadish with delicious & easy garlic bread – Yum! ♥ ♥
Recipe
Yield: 4 persons
Ingredients:
- 500 – 700 ml tomatosauce
- 500 grams of fresh pasta
- Parmesan
- Fresh basilOvenbaked cocktail tomatoes:
- 500 grams cocktail tomatoes/cherry tomatoes
- 12 cloves of garlic
- Olive oil
- 1 lemon
- Sea salt
- Fresh thyme
How to make it:
- Make the tomato sauce (Or heat up, the one you have already made)
- Make the ovenbaked cocktail tomatoes:
- Pre heat the oven to 200 degrees, Ordinary oven
- Wash the tomatoes & cut in half
- Peelt the garlic (Cut in half if they are very big)
- Add tomatoes & garlic to an oven proof dish
- Mix with olive oil
- Grate 2/3 of the lemon & sprinkle on top
- Sprinkle with seasalt
- Add some fresh thyme
- Put in the oven for aprox. 20 – 30 minutes
- Take out of the oven & sprinkle with the rest of the lemon zest
- Cook the pasta, as described on the package
- Add to a colander, when it is done
- Mix pasta with the warm tomato sauce
- Serve in a dish or bowls with ovenbaked tomatoes, fresh basil & fresh parmesan
