Lemon Pasta
Preheat oven to 350. In a medium bowl combine
- 250g cherry tomatoes cut in half
- A couple of glugs of olive oil
- 3 garlic cloves smushed and sliced
- 2 teaspoons dried basil
- 1 tsp sugar
- 1/2 tsp dried oregano
- Salt and pepper
Spread out in glass baking dish leaving lots of air between tomatoes. Then into the oven at
350 for 40 minutes.
While the tomatoes are baking, make a lemon oil dressing by whisking together
- 2 tbsp olive oil
- 1/4 cup lemon juice (one lemon)
- salt & pepper to taste
and put aside. Then make either a two egg batch of fresh pasta, or a half box of gluten-free linguine. Drain pasta and put aside.
When the cherry tomatoes are done (and the glass has cooled a bit) add the pasta to the baking dish followed by the lemon dressing and toss to coat everything. Stir in
- zest of one lemon
- 3/4 cup parmesan
& mix lightly.