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Ingredients
- 12 med Roma tomatoes, cut into halves lengthwise Salt and pepper
- 4 x cloves garlic, chopped
- 1/2 c. minced parsley, divided
- 1/2 c. extra virgin olive oil, divided
- 1 lb dry spaghetti
- 2 Tbsp. butter or possibly margarine, at room temperature
- 1/2 c. minced fresh basil or possibly 2 Tbsp. dry basil Grated Parmesan cheese
Directions
- Place tomato halves, cut side up, in a 9 x 13-inch baking dish. Sprinkle with salt and pepper. Mix garlic, 1/3 c. of the parsley, and 2 Tbsp. of the oil; pat mix over tomatoes. Drizzle with 2 more Tbsp. oil.
- Bake in a 425 degree oven till tomatoes are browned on top, about 1 hour.
- In a large pan, cook pasta in about 3 1/2 qts of boiling salted water till barely tender to bite, about 8 to 10 min; drain.
- Remove and throw away most of the skin from 4 of the tomato halves; coarsely mash tomato pulp. In a large serving bowl, combine mashed tomatoes, butter, remaining parsley, remaining 1/4 c. oil, and basil. Add in pasta and toss gently. Add in remaining 20 baked tomato halves and pan juices; toss gently. Season to taste with salt and pepper. Sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 6 servings | |
| Calories 518 | |
| Calories from Fat 207 | 40% |
| Total Fat 23.48g | 29% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 46mg | 2% |
| Potassium 738mg | 21% |
| Total Carbs 66.14g | 18% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.97g | 5% |
| Protein 12.16g | 19% |
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