Roasted Grape Tomatoes With Tangled Noodles
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper
3
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat
4
Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes
5
Meanwhile, heat the chicken stock over low heat
6
Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock
7
Stir to prevent the noodles from sticking together as the stock cooks off
8
Once the noodles have absorbed all of the stock, add another 1 cup stock
9
Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more
10
Once all the stock has been absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings
11
Serve hot