roasted tomato capellini

we ate the following pasta as our meatless monday dinner tonight! i love this recipe because it's super easy, super tasty, and perfect for mondays when you're not totally feeling it. plus, it feeds a crowd if you have one.

and finally, if you're not so into the meatless aspect, you can easily add shrimp, chicken or sausage. 

adapted from yummy mummy kitchen

| ingredients |

2 tablespoons extra virgin olive oil 
3 packages red and yellow cherry or grape tomatoes
5 cloves garlic, peeled 
1/4 cup dry white wine
1/4 teaspoon salt 
pinch red pepper flakes 
16 ounces cappellini 
1/2 cup fresh basil leaves, torn
1/4 cup freshly grated parmesan cheese 
optional: shrimp, chicken or sausage

| method |

preheat oven to 400 degrees f. place evoo, tomatoes, garlic, wine, salt and red pepper flakes into an oiled cast iron skillet or dutch oven and give it a good stir.

roast the tomato mixture for 45 minutes. when there are 20 minutes remaining, boil a pot of salted water and cook the capellini according to package directions. strain the pasta and remove the cast iron skillet from the oven. 

add the capellini to the roasted tomato mixture in the cast iron skillet, along with the basil and any meat, if using. spoon into bowls and top with parmesan cheese.

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