Rigatoni With Roasted Tomato Sauce Recipe
Ingredients
1 lb. rigatoni pasta
8-10 small tomatoes (preferably Roma)
2 tbsp. olive oil
1 tbsp. crushed garlic
1/2 cup sliced mushrooms
1/4 cup green peas
Salt and pepper to taste
1/4 cup chopped basil (2 tsp.dry)
1/4 cup Parmesan cheese
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Broil or grill tomatoes until black on the outside, approx.15 minutes.
Do not peel.
Place in blender and puree.
Set aside.
Heat in large skillet.
Saute until light brown.
Add to garlic and saute until mushrooms are cooked.
Add tomato puree and cook for 3 minutes.
Add, combine, and add pasta.
Toss and serve.
Drain and set aside.
Meanwhile, prepare sauce.
Broil or grill tomatoes until black on the outside, approx.15 minutes.
Do not peel.
Place in blender and puree.
Set aside.
Heat in large skillet.
Saute until light brown.
Add to garlic and saute until mushrooms are cooked.
Add tomato puree and cook for 3 minutes.
Add, combine, and add pasta.
Toss and serve.
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