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Quick-Roasted Tomatoes, Sweet Onion and Garlic on Pennette

Time30 minutes
YieldsServes 2
Quick-Roasted Tomatoes, Sweet Onion and Garlic on Pennette
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Pasta and fresh vegetables make for one of the easiest dinners around. When preparing these, I’m often inspired by what’s in season at the farmers market.

Here are three recipes that can be served either hot or at room temperature. Though the vegetables are so prominent that these may seem like salads, they should not be served chilled.

Fettuccine with fennel, leeks and tomato uses about 2 cups of fennel for a pasta dinner for two. You can substitute broccoli or cauliflower florets, diced peeled squash and other vegetables, but the cooking time is longer for the florets (1 1/2 minutes) and squash (2 to 3 minutes).

The other two recipes use quick-roasted tomatoes and tender baby spinach leaves. Although these recipes are geared for two servings, they can be easily increased for a crowd.

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1

Bring large pot salted water to boil.

2

Place tomatoes, cut side down, in single layer in non-aluminum baking dish. Bake at 400 degrees in lower area of oven 10 minutes. Remove from oven. When tomatoes are just cool enough to handle, pinch off skins and discard. Pour juices into small dish; reserve. Cut tomatoes in coarse chunks and return to baking dish. Toss with oil, onion, garlic, rosemary, 1/4 teaspoon salt and pepper to taste. Bake 5 minutes more.

3

Cook pennette as directed on package until al dente. Reserve 1/2 cup cooking liquid.

4

To serve, toss drained hot pasta with tomato mixture. Add reserved tomato juices (strain if desired). If mixture is dry, also reserved cooking liquid as needed. Taste and adjust seasoning. Serve hot or warm. Pass grated cheese separately.

Add a little red wine vinegar to the finished dish to balance the acidity if your tomatoes aren’t full-flavored.