Tomato and Garlic Fettuccine with Parmesan Cheese

Name: Tomato and Garlic Fettuccine with Parmesan Cheese
Yield: 6
Ingredients: 1 kg of ripe tomato, cut into thin slices lengthwise; 3 large garlic cloves, minced; 1/3 cup of olive oil; 1 tablespoon of fresh basil, chopped or 1/2 tablespoon of dried basil; 1 teaspoon of grated ginger; 1 tablespoon of chili flakes; 500g of long pasta, fettuccine type; 1/4 cup of grated Parmesan cheese (30g); Salt and black pepper to taste

1
1 kg of ripe tomato, cut into thin slices lengthwise
2
3 large garlic cloves, minced
3
1/3 cup of olive oil
4
1 tablespoon of fresh basil, chopped or 1/2 tablespoon of dried basil
5
1 teaspoon of grated ginger
6
1 tablespoon of chili flakes
7
500g of long pasta, fettuccine type
8
1/4 cup of grated Parmesan cheese (30g)
9
Salt and black pepper to taste

Ingredients

1
1 kg of ripe tomato, cut into thin slices lengthwise
2
3 large garlic cloves, minced
3
1/3 cup of olive oil
4
1 tablespoon of fresh basil, chopped or 1/2 tablespoon of dried basil
5
1 teaspoon of grated ginger
6
1 tablespoon of chili flakes
7
500g of long pasta, fettuccine type
8
1/4 cup of grated Parmesan cheese (30g)
9
Salt and black pepper to taste

Directions

1
Preheat the oven to 250°C (very hot)
2
In a large bowl, combine the tomato with garlic, olive oil, basil, ginger, chili flakes, salt, and black pepper
3
In a large baking dish or sheet pan, arrange the tomatoes and bake for 40 minutes or until they are soft and slightly caramelized on the edges
4
In a pot of boiling salted water, cook the pasta until al dente
5
Drain and combine with the roasted tomatoes
6
Serve with grated Parmesan cheese
7
463 calories per serving