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Sunday, September 19, 2010


So I have actually found time to make a few really awesome recipes lately.  Because I am pregnant they have mostly turned out to be really homey & stick to your ribs meals.  This is ok, because fall is coming and these are the foods I believe we all turn to when the weather starts to get a bit cooler.  I came up with a great pasta dish using one of my favorite pastas; Tagliatelle.  This pasta is almost like a ribbon and wider than fettucinni.  I took some grape tomatoes and tossed them with some garlic, olive oil, salt, pepper and crushed red pepper and roasted them in the oven until they "popped".  I tossed the al'dente pasta along with the roasted tomato sauce and some shrimp and it turned out to be one of the best meals I have cooked in a long time (does that say too much since I have been cooking buttered noodles for 3 months?)!!  Anyway, this pasta dish is sure to be a hit for your family and friends.  It is very quick and easy to make and tastes amazing!


  • 3 cups grape tomatoes - halved cross wise
  • 6 TB. olive oil (divided)
  • 5 garlic cloves - sliced thin crosswise
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/2 tsp. crushed red pepper
  • 20 large shrimp - raw, but cleaned and shell removed
  • 1/2 cup dry white wine
  • 1/2 cup pasta water
  • salt, pepper and crushed red pepper to taste
  • 1 lb. Tagliatelle pasta - cooked al'dente
  • 1 cup (plus more for garnish) freshly grated parmesan cheese
  • 1/4 cup (plus more for garnish) fresh chopped basil
  1. Place the tomatoes, 4 TB. olive oil, garlic, salt, pepper and crushed red pepper in a bowl.  Stir to coat.
  2. Place the mixture on a flat baking sheet and roast in oven at 325 degrees for about 20 minutes.  The tomatoes will "pop" and be very soft, but do not let them completely fall apart.
  3. Once the tomatoes have finished roasting take them out of the oven and place them in a large thick sided pan.  Add last 2 TB. of olive oil, and white wine.  Let the mixture simmer for about 3 minutes until reduced a bit.
  4. Add salt, pepper and crushed red pepper to taste.
  5. Add the shrimp and let simmer in sauce for about 3 minutes.
  6. Add the al'dente pasta along with the 1/2 cup of hot pasta water.  Toss and mix well.  Simmer for about 3 more minutes so that pasta can absorb some of the juice.  Do not over cook as you want the pasta al'dent. 
  7. Remove from heat.  Add the parmesan cheese and fresh chopped basil.  Toss to coat pasta.
  8. Place pasta in serving bowl.  Garnish with parmesan cheese and a bit of basil.  Serve.
  9. Place in ser

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