Mmm, tomatoes!

July 9, 2009 —

easy-pastaSo as I sit here and stare at the delicious collection of cherry tomatoes collected from our neighbor’s plant (we’re plant-sitting for the week), I’m thinking Easy Breezy Pasta for lunch.

This is a super simple recipe to use up tomatoes:

Combine 2 handfuls (or more) of cherry tomatoes + oodles of whole garlic cloves + a drizzle of olive oil + salt + pepper in an oven-friendly container (I use aluminum foil). Bake 20-30 minutes at 350* F. When done, mix in cooked pasta and top with fresh basil.


Tea Nguyen is a dual degree D.P.M./M.P.H. student at DMU. She was born in Utah but raised in California and left the great state to be at one of the best podiatry school in the country.

She has aspirations in international medical service trips and hopes to hit several continents during this lifetime. Traveling is also on the top of her to-do list and she often reminisces about her prior travels to Italy, France and Greece. She also enjoys eating adventures with her boyfriend Paul and is a major food-snacker. It is not uncommon to find her lapsed in a food coma in the middle of her studies.


  • Haitham AlHumsi

    I practically made this same dish a few days ago… however, if you want a bit more richness and creaminess to it… try adding a spoon of white cream cheese to the hot mix… a bit less healthy but I used low fat cream cheese …

  • Early

    Tommatoes are my favorite!
    I like to eat them raw though, so if I want to try your recipe, is it ok to pour in the tommatoes last?

  • Tea

    I don’t see why you can’t top it off with fresh tomatoes! Give it a go and let us know :)