Seriously, I may as well have tomatoes coming out of my ears!!! There are so many growing in the garden I share with my neighbor – we are both picking bowl fulls every night. I can barely keep up in eating all of these tomatoes. Right now, my go-to tomato usage is on a piece of toast with avo and a poached egg! But one can only have so many of the same meal in one week, even if it is a fav. SO, I decided to roast some and pop them into the dinner I was making. Aren’t they purrrrrrrrdy?! They are extra delicious because I thought I’d have killed the plants months ago and here they are growing away!!!
On a fully different note – baked chorizo is killer. I barely like chorizo (cue *gasp*). But baked = a win. I will easily go out of my way to make it… when I bake it.
Summary: roasted tomatoes (extra good when you grow them on your own and not that hard if I haven’t killed them yet!) + baked chorizo + cheese (cheese anything is a win I guess) + pasta = SO. GOOD.
- 1 1/2 cups cherry tomatoes
- 1-2 large chorizos, sliced thinly into rounds
- 1/2 cup basil
- 1/4 cup extra virgin olive oil
- 1 package fettuccine noodles (I used gluten free noodles)
- 1/2 cup bocconcini
- 1/2 cup freshly grated Parmesan cheese
- Sea salt and pepper to taste.
- Preheat the oven to 400°F and move the oven racks to the middle of the oven.
- Line two cookie sheets with parchment paper and place tomatoes on one and the sliced chorizo on the other.
- Place in the oven an bake for 20-30 minutes until the chorizo is golden brown and sizzling and the tomatoes are nicely roasted.
- While your tomatoes and chorizo are cooking, bring a pot of water to a boil and cook pasta as per package instructions.
- In a small pan, heat olive oil and sea salt (I used a good amount of sea salt, maybe 2 teaspoons) over medium heat. Once decently warmed, cook the basil leaves for 1-2 minutes. Keep the oil in the pan.
- Remove basil leaves and place on a paper towel to absorb the excess oil.
- When your pasta, tomatoes, and chorizo (add the liquids that came off when baking too!) are cooked, combine thoroughly and add the olive oil from the pan.
- Plate your pasta and add bocconcini, parmesan, basil, and pepper to each dish.