Recipe: Roasted Tomatoes With Rosemary and Roasted Tomato Pasta

Makes about 2 1/2 cups roasted tomatoes and 6 cups pasta.

Note: Once you roast some tomatoes, you can improvise all sorts of dishes based on the Mediterranean flavor combination of tomatoes, rosemary, garlic and olive oil. Pile them on toasts, spread on pizza crust, or add cream for a creamy soup. This recipe is just a springboard for creativity. Try it with chickpeas and black olives or capers, and use fresh mint or parsley, if you have it. From Robin Asbell.

• 3 lb. ripe tomatoes, sliced into 1-in. chunks

• 8 sprigs fresh rosemary

• 8 garlic cloves, peeled

• 1/4 c. extra-virgin olive oil

• 1/2 tsp. coarse salt

Pasta:

• 8 oz. whole-wheat penne

• 1 (14 oz.) can cannellini beans, rinsed and drained

• 12 large green olives, halved

• 1 c. roasted tomatoes

• 1/2 c. fresh basil, sliced

• Parmesan cheese, to taste

Directions

Preheat the oven to 400 degrees. In a 9- by 13-inch baking pan or casserole, combine the tomatoes, rosemary, garlic, olive oil, salt and a few grinds of black pepper. Toss gently to coat.

Place in the oven and roast for 30 minutes, then stir with a spatula to scrape the bottom of the pan, and roast for 30 minutes more. The pan should be almost dry, and the tomatoes browned in spots. If your tomatoes are very juicy, they may take an additional 15 to 30 minutes. Cool on a rack.

For pasta, bring a big pot of salted water to a boil, and cook the pasta according to package directions, about 11 minutes. When done, drain well, and put back in the pot. Add the cannellini beans, olives, tomatoes and salt and stir gently over low heat. When the ingredients are heated through, add basil and toss, and serve with shredded Parmesan, if desired.

Nutrition information per each of 6 servings (with half the tomatoes):

Calories315Fat10 gSodium730 mg

Carbohydrates47 gSaturated fat2 gTotal sugars6 g

Protein14 gCholesterol5 mgDietary fiber8 g