Gout Book.docx

5577 .. BBUUCCAATTIINNII WWIITTHH RROOAASSTTEEDD GGAARRLLIICC (^) AANNDD
CCHHEERRRRYY TTOOMMAATTOOEESS
Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up
the process. The harshness of the garlic mellows during roasting. For the Parmesan, a
piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta.
You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.
Prep time is about 20 minutes while cook time is about 45 minutes for a total of 1 hour
and 5 minutes of your time yielding you 5 servings.
Ingredients:
4 cups (1 L) cherry tomatoes, halved
12 cloves garlic, halved
1/4 cup (50 mL) extra-virgin olive oil
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) pepper
1 lb (500 g) bucatini pasta
1/4 cup (60 mL) chopped fresh parsley
1/2 cup (125 mL) shaved Parmesan cheese
How to prepare:
 In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, basil, salt,
hot pepper flakes and pepper; roast in 400°F (200°C) oven until tomatoes are
shrivelled and garlic is tender, about 30 minutes.
 Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to
10 minutes.
 Drain and return to pot.
 Add tomato mixture and parsley, tossing to coat.
 Serve sprinkled with Parmesan.