Chris and I made this pasta on a whim one night. We were both getting over being sick, so we had not been to the grocery store in a few days. Therefore, this basically became an "everything but the kitchen sink" pasta. We had recently hosted some friends over for dinner, so we had a few leftover fresh vegetables that we definitely wanted to incorporate. The rest was just pure instinct. Our instincts were right because we both really enjoyed what we created. Topped with some fresh Parmesan cheese, we had ourselves a hearty and delicious pasta dish. Enjoy!
Ingredients
- 6 plum tomatoes
- Salt and pepper, to taste
- Olive oil
- 2 tbsp. butter, divided
- 1 package mushrooms, sliced
- 1 onion, chopped into small pieces
- 1 red pepper, chopped into small pieces
- 1 tbsp. garlic, minced
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. basil
- 1 bay leaf
- 1/4 cup Parmesan cheese, grated
Preheat oven to 350 degrees F. Cut plum tomatoes in half and place cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10 minutes or until tomatoes begin to soften. Remove from oven and let cool slightly.
Heat a large skillet to medium heat. Add 1 tbsp. butter and let melt. Add onions and red peppers and allow to cook for 4 minutes or until softened. Add remaining 1 tbsp. butter. Add mushrooms and garlic and allow to cook until mushrooms are cooked through.
Chop roasted tomatoes into bite-size pieces. Add the roasted tomatoes and canned tomatoes with juices to the skillet. Sprinkle the Italian seasoning, garlic powder, basil, bay leaf and Parmesan cheese over top. Allow to simmer for 10-20 minutes.
Serve over pasta. Sprinkle with grated Parmesan cheese.
Source: SK and Chris Original
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