Cavatappi With Roasted Cherry Tomatoes

15 Min.
30 Min.
4
Ingredients
1
pound cherry tomatoes cut in half
1 pound cherry tomatoes cut in half
½
cup panko bread crumbs
½ cup panko bread crumbs
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
½
teaspoon crushed red pepper flakes
½ teaspoon crushed red pepper flakes
¼
cup olive oil
¼ cup olive oil
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
2
cloves garlic, thinly sliced
2 cloves garlic, thinly sliced
1
pound cavatappi pasta, cooked al dente according to the package
1 pound cavatappi pasta, cooked al dente according to the package
1
cup pasta water
1 cup pasta water
Directions
  1. Preheat the oven to 425°F.
  2. Add the tomatoes, bread crumbs, parsley, red pepper flakes, and olive oil to a large mixing bowl. Toss to combine.
  3. Spread the tomatoes onto a baking sheet and place in the oven for 15-20 minutes.
  4. Add the Roasted Garlic Base, garlic, and pasta water to a large sauce pan and cook for 2-3 minutes, turn off the heat.
  5. Remove the tomatoes from the oven and add them to the pan with the pasta.
  6. Toss everything together and serve immediately.

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