The Perfect Summer Pasta
with Burst Cherry Tomatoes & Roasted Garlic
Is there anything better than a Summer pasta dish? I think not! I recently made this on a Saturday night for an early dinner with friends and all our kiddos, and it was an instant hit with both the grownups and babes. Tomato season is just around the corner and this is what you should do with all those cherry tomatoes and Sungolds! This is easy, effortless, and perfect for weekend entertaining or long, slow, sticky nights.
**I know it may seem sacrilege to make this dish with avocado oil instead of olive oil, BUT, heating olive oil to high temps (aka 375 in the oven) causes the oil to oxidize, which creates free radical damage in the body. If you crave the taste of olive oil with this dish (and who wouldn’t) I suggest cooking the tomatoes in only 2 tbsp of avocado oil and drizzling olive oil over the entire dish once you mix in the pasta.
Enjoy!
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