How's this for a dinner on the fly?
This part was not on the fly.
Most decidedly not!
I found myself with an overabundance of cherry tomatoes.
I decided to dry them in the oven and worry
about what to do with them later.
This picture is a bit deceiving because
after I set them out so nicely on the pan,
to squeeze the seeds out.
All that wet was gonna take forever to dry out!
So, squeeze I did and then I tossed them with
olive oil, salt, pepper and oregano.
I lined the pan with parchment paper and began roasting
away at 250 degrees for a couple of hours.
But then I had to make dinner, so they finished
up at 375 for about 15 minutes.
They were beautiful.
Now for the pasta!
I cooked off
1/2 pound of spaghetti
to al dente and then tossed with about
1/2 a 6 ounce jar of olive tapenade,
1/2 of the dried (chopped) tomatoes,
1/2 a shake of red pepper flakes and
1/2 cup of shredded parmesan.
Actually the name should be the
half-a, half-a, half-a, half-a, half-a