Roasted Tomatoes and Artichokes over Fettuccine

Even though I write recipes every day and have notebooks filled with literally millions and millions of recipes I have written, sometimes I am stumped for new meals. Now the it is truly the end of the summer, to hold on to it a bit longer I tried to incorporate some lightness with some heavy comfort food. I love tomatoes and artichokes;especially roasted tomatoes. The flavor really pops and with a few simple ingredients you have a delicious dinner.

1 lb. of fettuccine
1 small bag of frozen artichokes
1 pint of grape or cherry tomatoes, sliced in half
1 tsp. of oregano
1 tbs. of parsely
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup of olive oil
3 garlic cloves, crushed

In medium size roasting pan add in the tomatoes, artichokes, garlic, oregano, parsely and olive oil. Season up with some salt and pepper. Roast for about 30 minutes, stirring around once or twice.

In large pot, bring water to boil and cook the fettuccine. When cooked drain the pasta and return to pot. Add in the tomatoe and artichoke mixture and serve. It's really that simple. Serve with bread and salad and you have a huge hit on your hands.
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