Pasta Noodles, Roasted Tomato Sauce

Pasta Noodles, Roasted Tomato Sauce

Comments: Preparation time : 30 minutes.
For a change, why not boil small pasta noodles such a 'penne' noodles and serve pasta noodles cold, coated with this sauce, as a cold salad.
This sauce is also delicious served along with rosemary polenta.
Servings: 4
Ingredients Preparation

1 garlic head
12 medium Itallian tomatoes, halved
Salt and pepper, to taste
1/2 cup [125 mL] olive oil
1/2 cup [125 mL] freshly chopped Italian parsley
1/2 cup [125 mL] freshly chopped basil
2 tablespoons [30 g] butter
Enough pasta noodles such as 'fettucine', for 4
1/4 cup [60 g] freshly grated Parmesan cheese
Olive oil



Preheat barbecue to high intensity.
Sprinkle garlic head with a little olive oil; arrange onto keep-warm rack of barbecue.
Barbecue until garlic cloves have softened, for approximately 20 minutes.
Meanwhile, into a large bowl, delicately mix together Itallian tomato halves and 1/4 cup [60 mL] of olive oil.
Salt and pepper to taste.
Higher barbecue temperature to medium-high.
Barbecue tomato halves skin side down until just burned, for 2 to 3 minutes.
Turn tomato halves over; barbecue for 2 to 3 minutes more.
Remove from heat, peel, seed then grossly chop tomato halves.
Over barbecue burner, bring a large casserole filled with salted water to a boil.
Add pasta noodles; mix then boil pasta noodles until 'al dente', soft yet still a little crunchy.
Separate cooled garlic cloves; stirring, press each garlic clove into chopped tomatoes.
Mix in freshly chopped Italian parsley and basil, butter and remaining 1/4 cup [60 mL] olive oil; salt and pepper mixture if desired.
Delicately mix into hot drained pasta noodles and serve, sprinkle with freshly grated Parmesan cheese.