ZITI WITH ROASTED TOMATOES AND GARLIC

SERVE 4

It doesn't get much better than this. You can plan to roast the tomatoes and garlic ahead of time if your dinner prep time is limited. From then on it is quick, easy, healthy and delicious.

INGREDIENTS

2-1/2 pounds plum tomatoes, roasted (see notes below)

1 head garlic, roasted (see notes below)

1 pound ziti or similar pasta, cooked according to package directions for al dente

1/4 cup olive oil

2 tablespoons chopped fresh parsley

3 tablespoons shredded fresh basil

Salt and pepper to taste

Freshly grated Parmesan cheese

Cook the pasta. Meanwhile, coarsely chop the tomatoes with the garlic. Heat a large sauté pan over medium-high heat. Add the oil, then the tomatoes, garlic and accumulated juices. Add the parsley, basil, salt and pepper. Cook for about 5 minutes. Turn heat to medium-low. Add the drained pasta and some of the pasta water as needed to make the sauce a little juicier. Stir over the heat for about 1 minute. Serve immediately, passing cheese separately.

Notes: There are many methods for roasting either tomatoes or garlic. These are both quick, using higher heat, to save time. To roast the tomatoes, start with about 2-1/2 pounds fresh, ripe plum tomatoes. Halve them lengthwise, remove the seeds and squeeze out the excess juice. Place cutside down on a baking rack on a baking sheet and roast at 450° F for about 45 minutes. Remove from oven and, while still warm, pull of the skins. To roast the garlic, cut off the top of the head opposite the root end, exposing the cloves. Place on a piece of foil. Sprinkle with a little olive oil, salt and pepper. Close the foil and roast at 450° for about 35 minutes, or until the cloves are very soft. Let cool until it can be handled. Squeeze the garlic out of the shells.

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