Roasted tomatoes. You really can’t go wrong. Unless you burn the tomatoes, and I managed not to! I’m finally starting to learn the ins and outs of this silly gas oven! This is based on a Cook’s Illustrated recipe, posted by Captious Vegetarian.
- 1 small shallot, sliced thin
- 2 Tbs. olive oil
- 1 pound cherry tomatoes (about 1.5 pints), each tomato halved pole to pole
- 1/4 tsp. salt + extra for pasta water
- 1/8 tsp. red pepper flakes
- 1/8 tsp. ground black pepper
- 3/4 tsp. sugar
- 1/2 Tbs. balsamic vinegar
- 2 cloves garlic, sliced thin
- 1/3 pound whole wheat rigatoni
- 2 Tbs. torn basil leaves
- parmesan cheese, grated
- Adjust oven rack to middle position; heat oven to 350 degrees.
- In a large bowl, gently toss the tomatoes with 5 tsp. of oil, salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches). In the same bowl, toss shallots with 1 teaspoon oil; scatter shallots over tomatoes.
- Roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
- While tomatoes cook, bring 2 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tsp. salt and pasta into boiling water and cook until al dente. Drain pasta and add to the large bowl you used for the tomatoes. Using a metal spatula, scrape the tomato mixture into the bowl on top of the pasta. Add the basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.
Comments: This was tasty and easy. I was surprised at how simple it was. However, it wasn’t mind-blowing, as I think CI recipes should be. I’ll probably make it again, as it is tomato season, but I don’t think I’ll miss it terribly in the winter.