Caputo’s Pasta with Herbs and Roasted Cherry Tomatoes

1 lb pasta, such as farfalle or gemelli
1 1/2 lbs cherry tomatoes, cut in half
4 cloves
pinch of crushed red peppers
1/2 cup extra virgin olive oil
4 sun-dried tomatoes, coarsly chopped
1 cup mixed fresh herbs, such as basil, mint, chives, oregano, tarragon etc., chopped
2 anchovies fillets, chopped
freshly grated cheese

Bring a large pot of water to a boil and cook the pasta. Meanwhile, sprinkle the tomatoes lightly with the salt and place under a preheated broiler until they soften slightly.

In a medium sized skillet, over medium heat, saute the garlic and red peppers in half of the olive oil until tender, do not brown. Add the remaining olive oil, sun-dired tomatoes, herbs, and anchovies, mix well and heat through.

Mix the drained pasta with the sauce, toss well and top with the broiled tomatoes and grated cheese.

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