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Roasted Tomato Capellini

Roasted Tomato Capellini


  • 2 ½ lbs Whole Peeled Tomatoes
  • 6 Tbsp Extra Virgin Olive Oil
  • 3/4 tsp Coarse Salt
  • ½ tsp Black Pepper
  • ½ tsp Crushed Red Pepper
  • 1 lb Capellini Pasta, 10" Cut Angel Hair
  • 1 ea Lemon, zest only
  • 2 Tbsp Italian Parsley, chopped
  • 2 Tbsp Basil, chiffonade
  • 1 Tbsp Garlic, Chopped
  • 2 oz Pecorino Romano Cheese, grated
  • 1 C Feta Cheese Crumble


  1. Preheat oven to 350°F. Open can of whole tomatoes. Drain and discard the juice. Cut the tomatoes in half lengthwise and spread, cut side up, on a parchment lined sheet pan. Drizzle tomatoes with olive oil and season with salt, pepper and crushed red pepper. Roast in the oven until caramelized, about 1¼ hours.
  2. Bring a large pot of salted water to a boil and cook the capellini until al dente, about 7 minutes. Drain and return to pot. Toss with the extra virgin olive oil.
  3. Add roasted tomatoes and any pan juices. Cook over low heat until hot all the way through. Add the crumbled feta, parsley, basil and half the Pecarina Romano.
  4. Use a meat fork to twist a nest of the Roasted Tomato Angel hair pasta in the middle of the plate or in a large serving bowl if serving family style.
  5. Garnish plate with remaining Pecarina Romano and additional herbs if desired. Serve with Tilapia Franchaise.

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