ROASTED TOMATOES WITH PASTA

This is a great end of summer recipe. It is so simple and yet so incredibly delicious. And it's really 2-3 recipes for the price of one.

Ingredients:

For the tomatoes:
2 large tomatoes
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

For the pasta:
1 pound fresh pasta
4 tablespoons olive oil
6 cloves of garlic, minced
1/2 cup grated Parmesan or Asiago cheese
1 tablespoon capers (optional)
red pepper flakes, salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees. Slices your tomatoes in quarter inch slices. Arrange them on a baking sheet or baking pan. Whisk together the oil, vinegar, salt, pepper and garlic. Pour evenly over your tomatoes.

2. Roast the tomatoes for about 30 minutes until they look like the ones pictured.

3. While the tomatoes are roasting, make the pasta. Cook the pasta to the packages instructions.

4. Meanwhile, in a large non-stick skillet, saute the garlic in all of the olive oil. Add red pepper flakes and capers (if using) at this point. Saute for just a few minutes. Don't burn your garlic.

5. Once your pasta is cooked, add it to your oil and garlic. Evenly coat the pasta and add your cheese, salt and pepper to taste. Toss the pasta until evenly incorporated.

6. Serve the pasta with 2 tomatoes placed gently on top of each serving. Enjoy.

Notes: This pasta is wonderful without the tomatoes too. The roasted tomatoes make a great and healthy burger (or veggie burger) topping in place of ketchup.

**Image via Thibeault's Table**