Fettuccini Trio w/Roasted Tomatoes & Balsamic Glaze
- 1 pkg Rossi Pasta Fettuccini Trio
- 1 quart grape or cherry tomatoes
- 4 tablespoon Rossi Pasta extra virgin olive oil
- 2 sprigs rosemary, minced
- salt & pepper to taste
- 6 ounce Rossi Pasta Balsamic Vinegar
- 1/4 cup sugar
- 2/3 cup chopped fresh basil
- 6 ounce feta cheese
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.