Linguine With Roasted Tomatoes and Garlic
2 pounds cherry tomatoes
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
5 large unpeeled garlic cloves
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
Preheat oven to 450 degrees.
Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 x 9-inch baking dish; toss gently. Bake at 450 degrees for 45 minutes or until garlic is browned, stirring occasionally. (Tomato skins will pop.) Squeeze garlic cloves to extract garlic pulp; mash pulp. Discard skins. Add garlic pulp to tomato mixture, stirring gently. Combine tomato mixture, 1 tablespoon oil, 1/4 teaspoon salt, pasta, parsley, and basil in a large bowl; toss gently. Yield: 4 servings (serving size: 1 cup).
CALORIES 312 (26% from fat); FAT 8.5g (sat 1.1g, mono 5.2g, poly 1.3g); PROTEIN 9g; CARB 51.8g; FIBER 5.4g; CHOL 0mg; IRON 3.3mg; SODIUM 318mg; CALC 36mg
6 WW points