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Dairy
Easy
4 Servings
Allergens 
1 Hour, 30 Minutes
Diets
No Diets specified
Submitted by Tzippy Weber The sun dried tomatoes and garlic in this dish, are made by roasting them slow and low. This technique really brings out their sweetness, and creates a caramelized and chewy texture. Feel free to use an assortment of colored tomatoes if you have.
450 grams of white or whole wheat angel hair pasta (little less than a bag)
10 cherry tomatoes, sliced
3 cloves crushed garlic
1/4 cup good quality pesto
2 tablespoons extra virgin olive oil
1/3 cup pasta cooking water
1/3 cup Parmesan cheese
2-3 boxes cherry tomatoes /460 grams, cut in half
10 cloves of garlic, thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
pinch of fresh black pepper
1 teaspoon sugar
Preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit.
Gently mix all the ingredients for the sun dried tomatoes. Spread onto a parchment lined baking sheet and bake for 90 minutes.
Cook your pasta according to package directions in salted boiling water and reserve 1/3 cup of the water after cooking.
Place your fresh cherry tomatoes, crushed garlic, pesto and olive oil in your serving bowl and marinate for at least 20 minutes.
Pour in your drained pasta, pasta water, sun dried tomatoes and parmesan cheese on top of your marinating tomatoes.
Toss and serve with extra parmesan on top.
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