Whole Wheat Rotini Pasta with Roasted Tomatoes, Garlic and Basil

My favorite flavor combination in the world is tomatoes with basil. I love roasted tomatoes as well, but find that I always forget to make them when I am thinking of recipes for dinner. This pasta was really easy, but you have to remember that the tomatoes take a full 45 minutes to roast, so put those in first. We will definitely make this again!

...ingredients...

Whole Wheat Rotini Pasta (1 box) cooked al dente our box was for 7 minutes in boiling water

2 boxes of cherry tomatoes

5 cloves of garlic

EVOO

Balsamic Vinegar

Salt

Pepper

Basil (chiffonade about 2 tablespoons) basically means to stack, roll then slice

Parmesan cheese to taste

Red pepper flakes

...directions...

Set oven to 375. Chop cherry tomatoes in half and put in bottom of baking dish, add whole garlic cloves that are peeled. Top with salt and pepper and drizzle a little olive oil on top. Put in oven for 45 minutes. When cherry tomatoes are done cooking add an equal drizzle of balsamic and also add basil.

Cook pasta according to directions. When pasta is done, instantly drain and add to baking dish. Mix. Top with a little parmesan and red pepper to taste.

Revamped Tagliatelle with Prosciutto and Orange

Last night for dinner, we were craving Italian. This is a recipe that I found in Bon Appetit, I was so curious to try it because it sounded so different. We adapted the original recipe because it was the weekday, and usually during the week we eat as healthy as can be so we can splurge a little on the weekends. Anyway, this was very good edited, and I am sure fabulous with the original ingredients.

ORIGINAL RECIPE from

Bon Appétit (May 2011)
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...ingredients...

* Kosher salt
* 12 oz. egg tagliatelle or fettuccine (preferably fresh)
* 2 Tbsp. (1/4 stick) unsalted butter
* 2 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup heavy whipping cream
* Freshly ground black pepper
* 1/4 cup finely grated Parmesan

...directions...

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.

REVAMPED RECIPE

...ingredients...

* Kosher salt
* Bag of Dried Spinach Fetticune
* 2 Tbsp. of Extra Virgin Olive Oil
* 3 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup half and half
* Freshly ground black pepper
* 1/4 cup finely grated Pecorino Romano

...directions...

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, heat EVOO in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and half and half; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.