Roasted Cherry Tomato Cappellini

This is a great summer dish. If only the cherry tomatoes in my garden were ripe already. But at least I was able to use some fresh basil from my garden.

2 tbsp olive oil
5 cups cherry tomatoes
5 garlic cloves, minced
1/4 cup dry white wine or chicken broth
1/4 tsp salt
pinch red pepper flakes
8 oz. cappellini
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees. Place olive oil, cherry tomatoes, garlic, wine or broth, salt and red pepper flakes in glass pan and roast for 45 minutes.

Near end of roasting time, cook cappellini according to package directions. Drain and combine in bowl with roasted tomato mixture. Add basil and pine nuts and toss to combine. Serve with Parmesan and garnish with additional basil.


*Adapted from http://www.yummymummykitchen.com/2012/08/roasted-cherry-tomato-cappellini-two.html