- 8 plum tomatoes, halved lengthwise
- 3 tablespoons olive oil
- Freshly ground black pepper
- Potassium chloride salt substitute (optional)
- 12 ounces whole wheat pappardelle or mafalda pasta
- 1 clove garlic, minced
- 1 8-ounce can low-sodium tomato sauce
- 1 tablespoon snipped fresh thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup coarsely shaved reduced-sodium pecorino Romano cheese (or other low-sodium cheese)
Directions:
1. Preheat oven to 450 degree F. To roast tomatoes, line a 15x10x1-inch baking pan with foil. Place tomatoes, cut side up, in prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt substitute and pepper. Roast, uncovered, in the preheated oven for 20 to 25 minutes or until bottoms of tomatoes are dark brown. Remove from pan and carefully halve each piece.
2. Meanwhile, in a 4-quart Dutch oven, cook pasta according to package directions; drain and set aside. In the same pan, cook garlic in the remaining 2 tablespoons oil over medium heat for 30 seconds. Stir in the tomato sauce, half of the thyme, and the crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pasta, roasted tomatoes, remaining thyme, and 1/4 teaspoon black pepper. Heat through. Season to taste with additional salt substitute and freshly ground pepper. Transfer to a serving dish. Sprinkle with cheese. Makes 8 side-dish or 4 main-dish servings.
