This was dinner the other night. So good.
Pasta Shells with Caramelized Tomatoes, Roasted Peppers and Garlic
1-12 oz jar roasted peppers
1 tbsp olive oil
2 pounds ripe heirloom tomatoes, halved & seeded
salt and pepper
1 lb box medium shells
1/2 cup fresh basil, julienned
grated parmesan cheese
Drain peppers. Place in a food processor fitted with an S blade.
Preheat oven to 400 degrees F. Place a silpat liner OR some tin foil on a rimmed baking sheet. Put halved tomatoes on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place in oven and roast for 45 minutes. Remove from oven and let cool for a few minutes. Place in food processor and puree.
Place sauce in a small saucepan and place on a burner.
Put a large pot of water on the stovetop and bring to a boil. Add some salt (1 tsp per quart of water). Add the pasta shells and cook according to box directions.
Drain well. Place back in pot, cover with sauce. Add basil and some parmesan. Mix well.
Serve with some garlic bread or italian bread to sop up sauce. Sprinkle with some freshly grated parmesan cheese.
adapted from Garlic Garlic Garlic by Fred & Linda Griffith
Posted by RisaG 10/16/09