Tuesday, September 02, 2008

Roasted Mushroom & Tomato Pasta

This is an intensely flavorful dish that involves minimal work-- just chop the veggies, stick them in the oven, cook the pasta, and toss it all together. It helps to use really good tomatoes because, roasted, they lend a slightly smokey sweetness to the finished dish that goes really well with the sharp arugula. I used Early Girl tomatoes, which were only 59 cents/lb at Monterey Market last week. Also, use bunch arugula if you can find it-- it's cheaper and much more strongly flavored than baby arugula, and won't wilt as quickly when it comes into contact with the hot pasta.

You'll need:

5 medium tomatoes
15-20 mushrooms
1/2 onion
5 cloves garlic
olive oil
fettucine or whatever pasta you want
pecornio romano
salt & pepper

Preheat oven to 400.

Halve and core tomatoes, squeezing them gently to remove some liquid. Then roughly chop them and place on baking sheet.

Quarter mushrooms and add to baking sheet.

Quarter onion, separate pieces, and add to baking sheet. Add peeled garlic cloves too.

Drizzle everything with olive oil (I use a great olive oil spray from Trader Joe's). Sprinkle with kosher salt.

Place veggies in oven and heat water for pasta.

In the meantime, chiffonade basil and separate the arugula leaves from their tough stems.

When veggies are almost done (soft and golden), cook pasta; toss it all together, stir in basil, arugula, and a glug of good olive oil. Top with shaved pecorino and ground black pepper.

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