| ROASTED CHERRY TOMATO PASTA |
Thanks to Worden Farm member Sue Pollaro for this excellent recipe,
adapted from Cook’s Illustrated.
2 scallions, white part only, diced
1/8 C olive oil
1/2 pint cherry tomatoes, halved
1/8 tsp red pepper flakes
1/8 tsp ground black pepper
1/2 tsp salt
1 tsp sugar
1 Tbsp balsamic vinegar
3 large garlic cloves, thinly sliced
1/2 pound penne pasta
1/4 C fresh basil leaves
½ cup grated Parmesan cheese
optional – 1/2 pkg FRESH (soft) mozzarella cheese, cubed
Heat oven to 350 F with rack in middle position. In small bowl, toss
scallions with 1 tsp oil, set aside.
In med bowl, toss tomatoes with remaining oil, 1/2 tsp salt, pepper
flakes, black pepper, sugar, vinegar, and garlic. Spread tomato mixture
in even layer on roasting pan. Scatter scallions across tomatoes; roast
until tomato skins are slightly shriveled, about 35 - 45 minutes. Do not
stir during roasting. Remove from oven and cool for 5-10 minutes. While
tomatoes roast, bring 4 qts water to boil in large stockpot. Just before
removing tomatoes from oven, add pasta to boiling water and cook
until done. Drain pasta & return to pot. Scrape tomato mixture into
pot on top of pasta. Add basil & fresh mozzarella & toss. Serve
sprinkling parmesan cheese over individual servings.
adapted from Cook’s Illustrated.
2 scallions, white part only, diced
1/8 C olive oil
1/2 pint cherry tomatoes, halved
1/8 tsp red pepper flakes
1/8 tsp ground black pepper
1/2 tsp salt
1 tsp sugar
1 Tbsp balsamic vinegar
3 large garlic cloves, thinly sliced
1/2 pound penne pasta
1/4 C fresh basil leaves
½ cup grated Parmesan cheese
optional – 1/2 pkg FRESH (soft) mozzarella cheese, cubed
Heat oven to 350 F with rack in middle position. In small bowl, toss
scallions with 1 tsp oil, set aside.
In med bowl, toss tomatoes with remaining oil, 1/2 tsp salt, pepper
flakes, black pepper, sugar, vinegar, and garlic. Spread tomato mixture
in even layer on roasting pan. Scatter scallions across tomatoes; roast
until tomato skins are slightly shriveled, about 35 - 45 minutes. Do not
stir during roasting. Remove from oven and cool for 5-10 minutes. While
tomatoes roast, bring 4 qts water to boil in large stockpot. Just before
removing tomatoes from oven, add pasta to boiling water and cook
until done. Drain pasta & return to pot. Scrape tomato mixture into
pot on top of pasta. Add basil & fresh mozzarella & toss. Serve
sprinkling parmesan cheese over individual servings.
