Staring at the stars was like staring backward in time, since some stars are so far away that their light takes millions of years just to reach us. That we see stars not as they look now, but as they were when dinosaurs roamed the earth. The whole concept just struck me as…amazing somehow.
― Nicholas Sparks, The Choice
Roaster tomato pasta by The Little Epicurean
Ingredients
2 pounds mini heirloom tomatoes, halved
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp granulated sugar
1/3 cup extra-virgin olive oil
zest of 1 lime
2 Tbsp fresh lime juice
1 Tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 pound gremelli, or any other short pasta
3/4 cup grated parmesan cheese, additional for serving
1/2 cup fresh basil leaves, roughly chopped
Instructions
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
Place tomatoes cut-side up on baking sheet. Drizzle 2 Tbsp olive oil over tomatoes, then sprinkle salt and sugar on top.
Bake tomatoes for 60-75 minutes until tomatoes begin to shrivel and expel juices. Allow tomatoes to cool slightly then transfer to a bowl. Be sure to pour any juices and oil into the bowl, as well.
Add 1/3 cup olive oil, lime zest, lime juice, and balsamic vinegar to bowl. Stir to combine with roasted tomatoes. Season with salt and pepper. Set aside as you cook pasta.
Cook pasta in a large pot of boiling salted water. Cook to al dente according to the pasta’s package directions.
Drain pasta and toss with parmesan cheese and chopped basil leaves while pasta is still warm. Then pour in roasted tomatoes with olive oil sauce. Fold until pasta is fully coated with sauce and tomatoes are evenly distributed.

Roaster tomato pasta by The Little Epicurean

Ingredients

  • 2 pounds mini heirloom tomatoes, halved
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 1/3 cup extra-virgin olive oil
  • zest of 1 lime
  • 2 Tbsp fresh lime juice
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 pound gremelli, or any other short pasta
  • 3/4 cup grated parmesan cheese, additional for serving
  • 1/2 cup fresh basil leaves, roughly chopped

Instructions

  1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
  2. Place tomatoes cut-side up on baking sheet. Drizzle 2 Tbsp olive oil over tomatoes, then sprinkle salt and sugar on top.
  3. Bake tomatoes for 60-75 minutes until tomatoes begin to shrivel and expel juices. Allow tomatoes to cool slightly then transfer to a bowl. Be sure to pour any juices and oil into the bowl, as well.
  4. Add 1/3 cup olive oil, lime zest, lime juice, and balsamic vinegar to bowl. Stir to combine with roasted tomatoes. Season with salt and pepper. Set aside as you cook pasta.
  5. Cook pasta in a large pot of boiling salted water. Cook to al dente according to the pasta’s package directions.
  6. Drain pasta and toss with parmesan cheese and chopped basil leaves while pasta is still warm. Then pour in roasted tomatoes with olive oil sauce. Fold until pasta is fully coated with sauce and tomatoes are evenly distributed.

“People think a soul mate is your perfect fit, and that’s what everyone wants. But a true soul mate is a mirror, the person who shows you everything that is holding you back, the person who brings you to your own attention so you can change your life.

A true soul mate is probably the most important person you’ll ever meet, because they tear down your walls and smack you awake. But to live with a soul mate forever? Nah. Too painful. Soul mates, they come into your life just to reveal another layer of yourself to you, and then leave.

A soul mates purpose is to shake you up, tear apart your ego a little bit, show you your obstacles and addictions, break your heart open so new light can get in, make you so desperate and out of control that you have to transform your life, then introduce you to your spiritual master…”

― Elizabeth Gilbert, Eat, Pray, Love