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Tomato Garlic Pasta
Whenever I think of pasta, I usually think of my summers in Italy. The truth is, pasta is the perfect dish to eat any time of the year. Since we don't experience many seasons in Miami, that desire for warm comfort food is rare. This dish is not as heavy as most other pasta favorites, but remains at the top of my list.
I always thought pasta dishes were a bit lazy for a lunch or dinner party, that is absolutely not true. Just because it can be easy doesn't mean it's lazy. I also think you can't really go wrong with pasta. This dish is inspired by Tuscany. My mum first made it for a surprise Italian-themed birthday dinner for me a few years ago. From that day it's quickly become a signature dish in our home. One of the best things about it is that you can prepare it in advance, aside from the last ten minutes that involves cooking the pasta and mixing it all together. And bonus, it's perfect if you are cooking for a big group. I hope you love it as much as I do!
Ingredients:
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1 kg of cherry tomatoes
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170 g of extra virgin olive oil
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43 g of garlic, slivered
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14 g of balsamic vinegar
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2 g of ground black pepper
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3 g of salt
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2 g of red pepper flakes
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85 g of fresh basil leaves
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28 g of fresh chopped parsley leaves
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4 g of minced oregano leaves
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1/2 kg of pasta (recommend angel hair or spaghetti)
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170 g of toasted pine nuts
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170 g of grated Pecorino or Parmesan
Tips:
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I like to use at least 2-3 varieties of cherry tomatoes, i.e. red, yellow, and heirloom
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If you are using dry oregano, keep in mind that it is stronger than fresh, in this recipe use 3/4 teaspoon of dried minced oregano leaves
Servings: 4-6
Preparation: 15 minutes
Cook Time: 40-45 minutes
Total: 60 minutes
Steps:
1. Preheat oven to 175 degrees C, be sure the rack is fit in the middle/center rack of the oven.
2. Cut large cherry tomatoes in half, leave smaller ones whole.
3. In a large, glass baking dish, toss the tomatoes with 85 grams of olive oil, garlic, vinegar, salt, red pepper flakes, and pepper. Mix them around so that all of the tomatoes are covered with olive oil.
4. Place the glass baking dish with the tomatoes in the oven for 40 to 45 minutes. Be sure to stir them occasionally I recommend about every 15 minutes. The tomatoes should be roasted and tender when the time is up.
5. When the tomatoes are finishing, bring a large pot of water to a boil. Add a pinch of salt. Cook the pasta, follow instructions on the pack for cook time. If you are doing angel hair 7 minutes for al dente, spaghetti is 9 minutes for al dente.
6. While your pasta is cooking, take the tomatoes out of the oven (once the timer is finished). Add the basil, parsley and oregano, stir well.
7. Once the pasta is finished, drain the water and place the pasta back into the pot. Mix in the rest of the olive oil (about 28 grams), toss the pasta well so it is all covered. Add the tomatoes and the juices from the glass pan to the pot of pasta, cook over low heat for 1-2 minutes.
8. Remove from the heat and place in a large serving bowl.
9. Add in pine nuts and Pecorino or Parmesan.
Buon appetito!
I want to hear from you! What did you think? Do you want more recipes from around the world? Do you have any favorite dishes that I should try?