Filed under: baking, cooking, food, recipes | Tags: cooking, food, pasta, recipes
I pulled the recipe for Mediterranean Pasta with Fire Roasted Tomatoes, from an advertisement for McCormick spices, out of the April 2009 Better Homes and Gardens issue.
I couldn’t find plum tomatoes, so I used vine-ripened tomatoes. I used regular old table salt in place of the sea salt. And I walked on the wild side with egg noodles instead of spaghetti noodles.
And let me tell you, this dish was a winner. It’s good hot or cold. It does take awhile to make … the tomatoes have to roast an hour, but that leaves plenty of time for “Jeopardy!” and “Wheel of Fortune.”
With a little Italian sausage, this pasta dish would sing for meat lovers. I found this pepperoni- and cheese-stuffed bread at Walmart that complemented the pasta perfectly. Of course, would never have bought the bread if I realized it had meat in it. But since it did, more for me since I didn’t have to share it with the vegeterian!
Try this recipe.
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