Tuesday, June 5, 2012

Garden Fresh Pasta Sauce

Raine loves cherry tomatoes so I planted a few just for her this year.  They are already producing and my basil, for the first year, is doing great too!  I made this a fast pasta sauce the other night and it was a hit.  I went the vegan route but the rest of the family used Parmesan cheese and said it was even better!

5 cups cherry tomatoes
2 purple onions- peeled and quartered
2 garlic  bulbs-sliced in half
Salt and Pepper to taste
2 cups fresh basil leaves-torn
Parmesan cheese-grated
Pasta of your choice cooked al dente

Coat veggies you are getting ready to roast with plenty of olive oil and toss with salt and pepper to your liking. Roast tomatoes, onions, and garlic in a 425' oven for 20 minutes or until tomatoes pop. Once your pasta  is done, drain and then add in your roasted veggies.  Right before serving, toss in basil leaves and Parmesan cheese. Super easy and super good!