Mamma Mia! This pasta dish is EVERYTHING! It takes no time at all to throw together, and it tastes like it came from a Michelin star restaurant. With tomatoes being in season, it's a great excuse to eat more pasta, not that I need one. Homemade pasta gives me life! Lightly seasoned with garlic and herbs, the cherry tomatoes are roasted to perfection. They form this amazing caramelization and sauce that you'll use to toss with your fresh fettuccini noodles and finish with fresh basil. Finito! Using a cast iron skillet really takes this recipe to a whole other level. There's something to be said about cooking in cast iron. So wise guy, gather your famiglia and amici and mangiamo! (let's eat).
You can watch me make this dish and more every Monday night at 6pm PST on the Starving and Single Facebook page! See you there!
1 pound fresh fettuccini noodles (you can use any type of noodle. Fresh noodles are always best)
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1 tbsp herb de provence
1 tsp sea salt
1 tsp black pepper
course sea salt (for pasta water)
1 cup coarsely chopped fresh basil (for garnish)
Preheat oven to 400 degrees.
In a cast iron skillet, add tomatoes and garlic. Cover in olive oil, and toss around in skillet until completely coated. Add herb de provence, sea salt and pepper, and give it another toss until tomatoes are completely coated with herbs.
Once oven is heated, roast for 20 min, or until tomatoes release their juices and start to blister.
While tomatoes are roasting, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. For fresh pasta, it's about 4 min. Strain and set aside.
When tomatoes are done, remove from oven, and add noodles immediately. Lightly toss together. (I used a wood spatula to make sure I didn't destroy the mates.)
Plate pasta and sprinkle with fresh basil.