[amandads]

This recipe serves: 4



INGREDIENTS:
1 tablespoon olive oil
4 shallots, peeled and halved
4 cloves garlic, peeled
2 cups whole, canned Italian plum tomatoes, drained
1 tablespoon balsamic vinegar
2 tablespoons fresh oregano, or 1/2 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces fettuccine pasta


COOKING DIRECTIONS:
1.Preheat the oven to 400ºF.
2. Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the tomatoes, balsamic vinegar and oregano and cook for 2 more minutes.
3. Transfer this mixture to a baking dish and season with salt and pepper. Place the dish in the oven and roast for 20 minutes. Let cool slightly and coarsley chop the mixture in a food processor or blender.
4. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Place the pasta in a warm serving bowl, toss with half of the Parmesan cheese and add the tomato mixture.
5. Sprinkle with the remaining Parmesan cheese and serve piping hot.

Serving Size: about 2 cups

Number of Servings: 4
Per Serving
Calories
350
Carbohydrate
61 g
Fat
7 g
Fiber
4 g
Protein
14 g
Saturated Fat
2 g
Sodium
522 mg


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