Roasted asparagus and tomato pastaFrom julialynn 7 years ago
- 12 oz asparagus, chopped to 1-2 inch lengths (just make sure to keep the size consistent!) shopping list
- 1 pint of of cherry tomatoes shopping list
- 3 large cloves of garlic, coarsely chopped shopping list
- 1/3 c. pine nuts shopping list
- 1 pound whole wheat pasta shopping list
- 1/2 c. sun-dried tomatoes, drained from the oil and sliced thinly shopping list
- 1-2 T. tomato paste shopping list
- coarse sea salt and freshly ground pepper, to taste shopping list
- extra virgin olive oil shopping list
- a handful of chopped fresh parsley shopping list
How to make it
- Preheat the oven to 425 degrees.
- On a cookie sheet, pour roughly 1-2 T of EVOO, and a t each of salt and pepper (or to your own taste). Drop the chopped asparagus on top, and get it all covered in the EVOO/salt/pepper mixture.
- Get out a small casserole dish and do the same for the (whole) cherry tomatoes and roughly chopped garlic.
- 6-8 minutes should be sufficient for the asparagus, keep the tomatoes in the oven for 20-30, depending on your taste. When you take the tomato-garlic mixture out, the tomatoes should look shriveled but bright red, and it should be soupy looking. The asparagus should be a little brown and very tender.
- While the vegetables are roasting, boil a large pasta pot full of water with a good pinch of salt and a splash of EVOO to keep the pasta from sticking. Follow the directions on the package for al dente pasta. Drain it, put it back in the pot, and add a T or 2 of EVOO, and the sun-dried tomatoes. Do not put it back on the stove until everything else is ready, but turn the burner down to low.
- If your pine nuts are raw (which they usually are), toast them lightly on the stove. I like to use a cast iron skillet for this purpose.
- When everything is done cooking, throw it all into the pot with the pasta. Add 1 or 2 T of tomato paste for a nice concentrated tomatoey flavor. Throw in the parsley, and salt and pepper to your taste. Let it all marinade together for approx. 5 minutes (this is why it's especially important NOT to overcook your pasta!).
- Serve with a big glass of red wine and enjoy.
The Cookjulialynn Decatur, GA
The Rating5 people
An interesting way to make this, I love the different tomatoes used each way of preparing them adds a new dimension to the dish.
Michaeltrigger in loved it
I really enjoyed this dish. Next time, I'll add some spicy chili paste to really kick up the heat.ladybugw in Toronto loved it
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