Empty My Fridge
Healthy Plant Based Pasta | Soy Boys Episode 2
Ingredients
- Shallot · thinly sliced1
- Extra virgin olive oil¼ cups
- Cherry tomato · halved2 lb
- Salt2 tsp
- Chili flake · flakes¼ tsp
- Black pepper · ground¼ tsp
- Sugar1 ½ tsp
- Balsamic vinegar1 tbsp
- Garlic · sliced3 cloves
- Penne1 lb
- Basil · coarsely chopped¼ cups
Instructions
- Preheat the oven to 350°F (175°C) on the middle rack.
- Toss the sliced shallot with 1 teaspoon of the olive oil and set aside.
- In another bowl, toss the halved tomatoes with the remaining oil, 1/2 teaspoon salt, red pepper flakes, black pepper, sugar, balsamic vinegar and sliced garlic.
- Spread the tomato mixture in an even layer on a baking sheet and scatter the shallot mixture over the top.
- Roast for 25 to 40 minutes, without stirring, until the tomatoes are shriveled and starting to brown.
- Let the sheet pan cool for 5 to 10 minutes.
- Meanwhile, bring 4 quarts of water to a boil with 1 tablespoon of salt and cook the penne until al dente.
- Drain the pasta, return it to the pot, and scrape in the tomatoes. Add the chopped basil and toss to combine.
Summarized from Binging with Babish's video. Watch it for the details.
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