Fettuccini Trio with Roasted Tomatoes & Balsamic Glaze

  • 1 pkg  Rossi Pasta Fettuccini Trio
  • 1   quart  grape/cherry tomatoes
  • 4  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 2 sprigs  rosemary, minced
  • 6  ounce  Rossi Pasta Extra Virgin Olive Oil
  • 1/4  cup  sugar
  • 2/3  cup  chopped fresh basil
  • 6  ounce  feta cheese
  •   salt & pepper to taste
Balsamic Glaze: Set sauce pan over medium heat. Add balsamic vinegar and sugar. Bring to a boil. Stir. Cook until reduced by half, stir occasionally. When reduced by half, remove from heat.

Roasted Tomatoes: Preheat oven to 450. Line two baking sheets with parchment paper. Add tomatoes, 2 tablespoons olive oil, rosemary, and salt and pepper to a plastic or glass bowl. Toss to coat tomatoes. Spread tomatoes on baking sheets, leaving plenty of space between each tomato. Roast in oven until tomatoes are blistered, 20-25 minutes.

Pasta: prepare pasta per package instructions. Drain water. Toss with a couple tablespoons olive oil. Add fresh chopped basil, roasted tomatoes, and feta. Toss. Move to serving plate. Drizzle with balsamic glaze.