Fettuccini with Roasted Cherry Tomatoes and Garlic

The very last offering of tomatoes from our gigantic cherry tomato plant (tree!) went into this simple pasta dish.

Ingredients:

2 1/2 cups whole cherry tomatoes
12 oz (454 g) pkg fettuccini
1/2 cup reserved pasta water
12 garlic cloves, minced and divided in half
olive oil, 3 tbsps and 1 tbsp
1/2 - 1 tsp pink Himalayan salt
black pepper
some fresh basil leaves and a bunch of fresh parsley
1 or 2 leaves of kale
1/2 to 1 cup lobster flavoured pollock (optional)

Mix tomatoes with 3 tablespoons oil in an 8 X 11" baking dish. Once coated spread out in a single layer and sprinkle with salt and pepper. 

Place in a 375 F oven for 20 minutes. You may choose to broil for a couple of minutes just to brown a little.

Boil pasta and reserve 1/2 pasta water. I sometimes (almost always) forget to reserve the pasta water, so broth may be used in place of the water.

In a large skillet heat 1 tablespoon olive oil and add 1/2 the garlic. Cook until translucent. Add 1/2 cup cooking water and simmer. Add the tomatoes and their liquid along with the rest of the garlic, salt and pepper, basil, parsley, kale and lobster flavoured pollock (if using). I had this pollock leftover from our sushi making night, but you could use any seafood you like. Or of course none.

Add the drained fettuccini to the skillet, stir and serve.