Linguine with Balsamic Roasted Tomatoes

Recipes like this capture me in a dream where I am featured in last months Style at Home - Kitchen Special. I pull out one of those super shiny heavy bottomed skillets that are worth more then my entire kitchen set and place it on a beautiful gas stove. I can hear the tink, tink, tink of the gas flame coming to life and the sizzle of olive oil and garlic. It would be a dream come true to experience the sound, smell and sight of red wine and garlic simmering on a gas stove! Anyways, for a short moment this recipe takes everyday cooking to a gourmet level.

Recipe adapted from Luna Cafe

• 8 vine ripened tomatoes
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

Sauce

• 3 tbsp extra virgin olive oil
• 6 cloves garlic, minced
• 1 1/2 cups chicken or vegetable stock
• 1 cup dry white wine
• fine sea salt
• freshly grated black pepper
• 1 pound dried whole wheat linguine
• 1/2 cup chopped parsley
• 1/4 cup chopped fresh oregano or basil

1. Arrange tomatoes and red onions in a greased baking dish.
2. Top the tomatoes as evenly as possible with garlic, basil, and oregano. Drizzle with 2 tablespoons olive oil and balsamic vinegar.
3. Roast tomatoes at 400° for about 30 minutes, until roasted but not dried out.
4. While tomatoes are roasting, in a medium skillet heat up 3 tablespoons olive oil over medium-high heat. Sauté garlic until slightly browned, about 2 minutes. Add chicken stock and wine and bring to a simmer. Reduce to 1½ cups.
5. While sauce is reducing, fill a large pot with cold water and add 1 tablespoon salt. Cover and bring to a rolling boil.
6. When water is boiling rapidly, add pasta. Boil until just tender, about 6-7 minutes.
7. Quickly drain and add to the sauce in the sauté pan, along with fresh parsley and oregano or basil. Toss to coat with the sauce.
8. Transfer the pasta to a serving bowl, top with roasted tomatoes and onions and drizzle with balsamic reduction from the roasted tomatoes. Season to taste with salt and pepper.
9. Garnish with shaved Parmesan.