Mediterranean Pasta with Fire Roasted Tomatoes

This dish is a wonderful, light, meat-free alternative to the standard, boring old run-of-the-mill pasta and tomato sauce dishes. With zesty and robust flavors it is always sure to please. Serve flavorful roasted tomatoes on pasta. Or, use tomatoes as a topping for pizza or bruschetta, or include in an antipasto platter.

Makes 6 servings

Ingredients

2 pounds medium plum tomatoes, about 10 to 12, halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 

1 tablespoon McCormick® Gourmet Collection Italian Seasoning 

1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed 

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt 

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 

8 ounces pasta, such as spaghetti or fettuccine

Directions

1. Preheat oven to 400°F. Place tomato halves, cut-sides up, in foil-lined 15x10x1-inch pan sprayed with no stick cooking spray. Mix 1/4 cup of the oil, minced garlic and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 tablespoons of the remaining oil.
2. Roast 45 to 60 minutes until tomatoes are soft and browned on top.
3. Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 tablespoons oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

Recipe Source: [link]