Pasta! Pasta!
One of the greatest culinary lessons I learned traveling abroad is the greatness of the well-prepared simple dish.
I created this pasta dish using some of my favorite ingredients – tomatoes, garlic, pasta, and cheese. What’s not to like about that?
Foodie Tips:
❤ When you’re in a pinch for time, feel free to use your favorite jarred pesto sauce. For an extra-special touch, I make my very own homemade pesto. You can freeze it ahead of time so it’s already ready when you are!
❤ If you want a little more tomato-garlic “zing” to the dish you can easily double the roasted tomato-garlic ingredients (the first five shown below). A lotta tomato goes a long way! :)
❤ This dish makes a great accompaniment with bruschetta, insalata caprese, or your favorite soup. ← Click these green links for more of my favorite recipes!
Ingredients:
2-3 Cups | Cherry Tomatoes (or Grape Tomatoes), Whole
3-5 Cloves | Garlic, Peeled and Left Whole
1 Teaspoon | Kosher Salt
1 Teaspoon | Black Pepper, Freshly Ground
2 Tablespoons | Olive Oil (for roasting)
1 Pound | Rigatoni Pasta
2 Tablespoons | Olive Oil (for sauttéing)
¼ Cup | Basil Pesto
To Serve | A Drizzling of More Olive Oil
To Serve | Parmigiano-Reggiano, Freshly Grated
What To Do:
1. Roast The Veggies: Preheat oven to 400°F. Meanwhile, place the tomatoes, garlic, salt, pepper and 2 Tablespoons of oil in a medium-sized bowl and stir until well mingled. Transfer the mix to a 13″ x 9″ baking dish. Oven roast for 20 minutes – no stirring required!
2. Make Pasta: While the veggies are roasting, prepare the rigatoni al dente (about 1 minute less than the package directions). For best results, do not overcook the pasta!
3. Let’s Tumble: Heat 2 Tablespoons of the olive oil in a skillet over medium heat. Transfer the roasted vegetables to the skillet. Using a slotted spoon or wok strainer, transfer the pasta to the skillet, including some of the pasta water so the dish retains its moisture. Add the pesto and drizzle with the last of the oil (to taste). Sauté and stir to coat.
4. To Serve: Spoon into bowls and top with freshly grated Parmigiano-Reggiano.
~ Joe Paul Reider
Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.
Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com
❤ Love Food? In a click and a scroll you can visit more of my favorite recipes! There’s more than 50 of them here on the Home Style Austin blog!
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