Pasta with roasted tomatoes and garlic from Cooking Light Magazine, August 2012 (page 124)

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Notes about this recipe

  • Globegal on August 05, 2019

    Am overrun by cherry tomatoes this year. This as a staple in the past whenever I had an abundance (mine and neighbor's garden). Have done it roasted in oven and pan. Not enough difference to me so I go with pan.

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