Pasta with Roasted Grape Tomatoes

If you've never roasted grape tomatoes, I have to say that you are really missing out. When these little tomatoes cook, the shrivel up, the flavor concentrates and sweetens up, and they burst. When combined with olive oil, this makes a very flavorful and delicious sauce. I have used this same technique twice in the last week or so, and here are the two ways I used it.

Penne with Sausage, Grape Tomatoes, Spinach, and Mushrooms

8 Fresh Italian Sausage Links (I used 4 Mild and 4 Hot)
1 bunch of fresh spinach, stems cut off(probably half a bag if using bagged spinach)
1 8oz package of baby bella mushrooms, quartered
1 Pint grape tomates(I also had a few extra from another pint)
4 cloves of garlic, sliced
3-4oz Grated Romano Cheese(1 container is usually 5oz)
Extra virgin olive oil(EVOO)
1/2 tsp crushed red pepper (this can definitely be adjusted for desired spiciness)
Salt and Pepper
1 lb penne(or whatever pasta you like)

Cook the sausages in a frying pan until fully cooked through. Set aside to cool and slice into rings. Meanwhile, boil the linguini to al dente as directed on the box. On a sheet pan, combine the tomatoes, mushrooms, garlic, red pepper, and EVOO. Sprinkle with salt and pepper and toss to evenly coat. Make sure there is plenty of olive oil to cover the bottom of the pan.(this will make your sauce) Roast in a 425 degree oven until the tomatoes are shriveled up and burst open. After straining the pasta, return to the pot and pour in the oil and tomatoes from the sheet pan. Add the spinach and toss to wilt the spinach. Add the Romano cheese and toss again. Pour in extra olive oil as need. Add salt and pepper to taste. Serves 6-8.

Linguini with Grilled Chicken, Grape Tomatoes, and Basil

1 1/4 pounds thinly sliced chicken breast cutlets
         *Season the chicken with salt, pepper, garlic powder, crushed red pepper, and italian seasoning
1 pint grape tomates (again used a few extra from another pint)
5 cloves garlic, sliced
1/2 tsp crushed red pepper
1/3 cup shaved parmesan cheese (rough estimation)
1/3 cup fresh basil, chopped
EVOO
Salt and Pepper

Boil the linguini to al dente as directed on the box. Meanwhile, heat the grill to high heat. In a grill-safe dish, toss the tomatoes with the garlic, EVOO, and crushed red pepper. Also add salt and pepper(I added a couple dashes of italian seasoning too). Make sure there is plenty of oil in the bottom of the dish to make the sauce. Set the dish in the grill uncovered and cook until the tomatoes are wrinkled and have burst open, and the edges are just starting to char. At the same time, grill the chicken. Since the chicken is very thin, it only needs probably 3 minutes on per side. You're mainly looking for the grill marks on each side. Once the chicken is finished, set aside to cool, then chop into slices. Toss the pasta with the tomatoes(and Oil), chicken, basil, and a couple more tablespoons of EVOO. Add a the parmesan cheese and a little salt and pepper at the end and give one more quick toss. Serves 3-4.