Mediterranean Pasta with Fire Roasted Tomatoes

I spotted this recipe in the October issue of Martha Stewart Living and since I had almost all the ingredients I decided to make it for dinner tonight. This dish was full of flavor and very easy to make. It was definitely a "set it and forget it" kind of meal and I was able to relax and prepare for Sunday night television while the tomatoes roasted away! Sunday nights are always a night of comfort food for me for two reasons...it's the night when I have the most time on my hands to cook and it takes away some of the sadness of knowing the weekend is coming to an end.

Ingredients:
8 ounces of fettuccini pasta
10-12 plum tomatoes, halved lengthwise
1/2 cup of olive oil, divided
2 cloves of garlic, minced
1 tbsp italian seasoning
1/2 tsp crushed red pepper
1/2 tsp sea salt
1/4 tsp of freshly ground black pepper



Place tomato halves, cut sides up, on a baking sheet sprayed with non stick cooking spray.

Mix 1/4 cup olive oil, garlic and seasonings in a small bowl.  Spoon mixture over tomatoes.

Roast tomatoes  in preheated 400 degree oven for 45-60 minutes until soft.

Prepare pasta as directed on the package and drain well.

Place 1/2 of the roasted tomatoes and remaning 2 tablespoons of olive oil in a large bowl. Mash the tomatoes well until they form a coarse sauce.

Add pasta and remaining tomatoes and mix well. Sprinkle with shredded parmesan cheese if desired.

Enjoy!