Dave's Recipes

• 8 L (4.44 kg) cherry tomatoes
• 4 onions, thinly sliced
• 16 (64 g) cloves garlic
• 16 Italian sausages, sliced
• ¹⁄₂ cup olive oil
• 2 tsp (12 g) salt
• 2 tsp coarse ground pepper

• 8 L (4.44 kg) cherry tomatoes
• 4 onions , thinly sliced
• 16 (64 g) cloves garlic
• 16 Italian sausages , sliced
• ¹⁄₂ cup olive oil
• 2 tsp (12 g) salt
• 2 tsp coarse ground pepper

Preheat your oven to 400°F (200°C). Toss the tomatoes, onions, garlic, sausages (sliced into 1cm rounds), and olive oil together. Season to your taste with salt and pepper. Transfer to a roasting pan and place in the oven. Roast until the tomatoes, onion, and sausages are lightly brown and smell amazing, 45 to 60 minutes.

• 1.5 kg penne pasta

• 1.5 kg penne pasta

When the tomatoes are nearly done, bring a large pot of salted water to a full rolling boil. Dump in the penne and cook until al dente. Reserve some of the cooking liquid for later.

• fresh basil, thinly sliced
• 16 green onions

• fresh basil , thinly sliced
• 16 green onions

While the pasta is cooking, stack a tall pile of basil leaves, roll it into a tight cylinder, and slice as thinly as possible. Slice the green onions as well.