Pasta with Slow-Roasted Tomatoes and Basil
from Martha Stewart Everyday Food
1 pound pasta of your choice
10 plum tomatoes, roughly chopped
1/2 cup extra-virgin olive oil
1 tsp finely grated lemon zest, plus 2 tsp lemon juice
2 oz parmesan, grated (1/2 cup), plus more for serving
1/2 cup fresh basil leaves, roughly chopped
Preheat oven to 350 degrees. Halve the tomatoes and arrange them, cut side up, in a single layer on a rimmed baking sheet. Sprinkle with 1/2 tsp sugar. Bake until softened, between 1 and 2 hours. Let cool.
In a large pot of boiling salted water, cook pasta until al dente. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. To serve, sprinkle with more parmesan.
Rest of the week
July 15 Pizza night
July 16 Q's brother and family came for dinner.... Kobe burgers with gourmet toppings--caramelized onions, sauteed mushrooms, crispy bacon, roasted garlic, grated cheese, broccoli pesto orzo with lemon and avocado, tomato, feta and basil salad, turtle ice cream pie
July 17 Grilled pork and chicken with rotini and sundried tomato and mixed herbs
July 18 Pasta with slow-roasted tomatoes and basil and side salad