A mother-daughter conversation on food and cooking (mostly)

Friday, January 11, 2008

Roasted Cherry Tomato and Garlic Pasta

Susan told me how to make this when we were visiting them in Texas last week. She just gave me the general idea, so I hope this is what she meant. It was great, anyway.

Roasted Cherry Tomato and Garlic Pasta

2 cups cherry tomatoes
1 head of garlic, cloves separated but not peeled

Roast the garlic and cherry tomatoes in a hot oven for 20 or 30 minutes, or until garlic is soft and the tomatoes have collapsed and charred.

2 servings penne or other pasta
1 tablespoon olive oil
Pasta water
Red chile flakes to taste
Salt, pepper

Cook the pasta. Meanwhile, heat olive oil in a skillet. Squeeze the garlic out of the skins into the skillet and mash them into the oil. Add the cherry tomatoes and do the same. Put in a few tablespoons of pasta water to form a sauce. Season with red chile flakes, salt, and pepper to taste.

2 to 4 cups arugula leaves
Parmesan cheese

Drain pasta, but not too thoroughly, and toss with the sauce. Add arugula and toss until wilted. Serve at once, topped with grated Parmesan.

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