Even though it’s October, we are still swimming in cherry tomatoes and basil from the garden. I hope you aren’t sick of seeing them in my photos…but aren’t they beautiful?!
This recipe would work well with tomatoes from any season though, because slow-roasting them concentrates their flavor and draws out their sweetness.
I added some fresh chives and parmesan cheese to this recipe, which help to balance the acidity from the tomatoes and the tanginess of the goat cheese. I also used whole wheat pasta.
Pasta with Slow Roasted Tomatoes
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