Sweet roasted grape tomatoes and savory mushrooms lend a well-rounded flavor to this simple pasta recipe. A perfect dish for the first few days of fall, when you’re still enjoying the fruits of the farmers market but don’t mind turning on your oven. Try whole wheat linguine for a hearty dish. This recipe comes to us from Andrea Meyers of Andrea’s Recipes.
Roasting the tomatoes: Preheat the oven to 275 degrees fahrenheit. Put the grape tomatoes into the foil-lined baking pan. Pour the olive oil over the tomatoes, and sprinkle with the dried basil and sea salt. Shake the pan from side to side to get all of the tomatoes coated with oil and seasonings. Roast for about 90 minutes, until the tomatoes start to shrivel. Turn off the heat and leave the tomatoes in the oven while you prepare the rest of the vegetables.
In the nonstick pan over medium heat, saute the onions in the olive oil until the onions are translucent. Add the garlic, green pepper, yellow pepper, olives and mushrooms. Stir until all the ingredients are distributed and coated with the olive oil. Continue cooking until the vegetables are heated through and just starting to soften.
Together: Remove the tomatoes from the oven and pour them along with all of the olive oil and seasonings into the pan with the vegetables. Toss in the fresh chopped basil and stir. Cook for another 2 to 3 minutes. Serve over cooked linguine and garnish with fresh grated Parmesan.