This recipe is delicious on so many levels! Whoever thought of letting these flavors marinate in the oven for so long should win an award. Not only does it taste incredible but your kitchen smells so good! If your not a fan of shrimp you can substitute it with prosciutto or even leave it vegetarian.  


Ingredients: 2 tablespoons extra virgin olive oil5 cups red and yellow cherry, grape, or other small tomatoes5 cloves garlic, peeled1/4 cup dry white wine1/4 teaspoon saltpinch red pepper flakes8 oz. cappellini1/2 cup fresh basil leaves, torn1/4 cup toasted pine nuts1/4 cup freshly grated Parmesan cheese

Instructions: Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes. Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil. Shrimp option: Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil  and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.
(serving size:4)

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