Recipe

Summer Pasta Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 4 months, 2 weeks ago With the bounty of fresh Summer veggies, this is a beautiful/colorful/flavorful dish. It is quick to put together. The only time involved is oven-roasting the tomatoes. It takes more olive oil to slow-roast the tomatoes than it does to coat the pa... More Prep:10m Cook:145m Servings:2	Californiac
	pasta fresh summer ovenroasted vegetables colorful flavorful

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Ingredients

1/2 cup extra virgin olive oil

6 Roma tomatoes -- stem ends removed, halved lengthwise and seeded

Salt and freshly ground black pepper

2 teaspoons sugar

2 tablespoons minced Italian parsley

1-4 cloves garlic -- minced

1 small zucchini -- thinly sliced

1 small yellow squash -- thinly sliced

2 tablespoons canola oil

1/2 pound dry spaghetti or pasta of choice

Directions

Preheat oven to 250F. Pour half of the extra virgin olive oil into a large baking dish. Place tomatoes in dish cut side up.

Pour remaining oil over tomatoes. Season with salt and pepper and sprinkle with sugar. Bake 1 hour. Turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, 15-45 minutes longer, depending on ripeness of tomatoes.

Transfer tomatoes and 1/4 cup of the oil to a large bowl, reserving the remaining oil for another use. Sprinkle garlic and parsley over tomatoes and let steep until tomatoes are room temperature.

While the tomatoes are resting at room temperature, place yellow and green squash slices in a large mixing bowl. Add canola oil, salt, and freshly ground black pepper, and toss to coat.

Heat a large saute or grill pan over medium heat until hot but not smoking. Working in batches, arrange squash slices in pan in a single layer and cook for two minutes on each side or until well-browned. Remove and transfer to the bowl containing the tomatoes, coating the slices in oil. Repeat with remaining squash.

Cook pasta until al dente. Drain and toss with tomato, squash and olive oil mixture. If it seems a little dry, add some of the reserved oil until pasta is uniformly glossy. Serve hot or at room temperature

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