Fusilli with roasted beets and tomatoes

The smooth flavor of the roasted beets and garlic, the freshness of the ever so slightly cooked tomatoes, an edginess of the parmigiano and the earthiness of the olive oil.

300 g of fusilli pasta
8 cups of water
1 tablespoon coarse sea salt
5 medium size beets chopped
1/4 of yellow onion chopped
2 cloves of garlic whole
3 tablespoons of extra virgin olive oil
1 tablespoon fresh basil chopped
1 tablespoon fresh oregano chopped
1 teaspoon fresh rosemary chopped
2 tablespoons of fresh parsley chopped
1 teaspoon salt
1 teaspoon of black pepper
1/4 cup of grated parmigiano reggiano
1 cup halved grape tomatoes

View the full recipe at Sugar Love Spices →