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Roast Garlic and Cherry Tomatoes Recipe
|Cherry tomatoes||2 Pound, halved (1 Kilogram)|
|Garlic||16 Clove (80 gm), peeled|
|Extra virgin olive oil||8 Tablespoon|
|Crushed chili flakes||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried pasta||1 Pound (500 Grams)|
|Torn basil leaves||1 Cup (16 tbs) (A Handful)|
Calories 783 Calories from Fat 299
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 353.9 mg14.7%
Total Carbohydrates 100 g33.2%
Dietary Fiber 6.5 g25.9%
Sugars 11.3 g
Protein 17 g34.7%
Vitamin A 33.3% Vitamin C 74.9%
Calcium 8.4% Iron 14.6%
*Based on a 2000 Calorie diet
Arrange tomatoes and garlic cloves so that they fit snugly in an oven tray or oven-proof pan.
Drizzle with oil and sprinkle with chilli flakes, salt and pepper.
Roast until garlic is soft and golden, 25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Return pasta with tomatoes and garlic to the warm pasta pot.
Toss well to coat.
Sprinkle with basil.