Pasta with Oven-Dried Tomato Pesto
Created by Seth Roth and Bryan Devlin
Liven up a plain pasta dish with tasty oven-dried tomatoes. You can make them ahead of time and freeze them until you're ready to cook!
Servings: Serves 4–6
  • 10 to 12 roma tomatoes , cut in half length-wise
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 1/8 cup toasted pine nuts
  • 1/4 cup Parmesan cheese
  • 1/4 pound basil
  • 6 ounces extra-virgin olive oil
  • 1 pound of your favorite pasta (farfalle is pictured)
  • Directions
    Place tomatoes on an oiled cookie sheet, skin side down. In a bowl, combine the garlic powder, sugar, salt and pepper. Sprinkle the mixture over the tomatoes. Preheat the oven to 250° and roast the tomatoes for about 4 hours, until almost dry. (You can increase the recipe and freeze the dried tomatoes for later use.)

    In a food processor, combine 20 oven-dried tomato halves, pine nuts, Parmesan cheese, basil and olive oil. Blend thoroughly.

    Prepare the pasta as usual, then toss with the pesto in a bowl. Garnish plates with any remaining oven-dried tomatoes, pine nuts and chopped basil.

    Nutritional Information
    660 calories, 33.7 grams fat, 5.0 grams saturated fat, 3 mg of cholesterol, 93 mg sodium, 79.7 grams carbohydrate, 16.3 grams protein.


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