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pasta with slow-roasted tomatoes, artichokes, and garlic scapes

July 16, 2011

Can we talk about how delicious tomatoes smell when you’re roasting them slowly? 


And also about how funky garlic scapes look? 


Together, they could do no wrong. This was another one of those rare moments when I wanted something light and simple, something that would go well with the salmon my dad was grilling that night. And I found this recipe, added some garlic scapes from that week’s CSA, and got to work. 


The end result was obviously yummy, since there were so few spaces in this recipe where one could mess up. And one, I believe, did not. This combination was simple and light, didn’t fight with the richness of the salmon. If you were to sprinkle a little (orrrr a lot) of Parmesan on top, I bet it would be even tastier. But, well, that night I was just too lazy. 

Pasta with Slow-Roasted Tomatoes, Artichokes, and Garlic Scapes
Ingredients:
2 cups grape tomatoes
4 cloves garlic, unpeeled
drizzle of olive oil
1 lb. pasta
1 tablespoon olive oil
2 cups artichoke hearts
1 bunch garlic scapes, chopped
1/4 cup freshly chopped basil

Directions:
1. Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper or foil and set aside. Cut the tomatoes in half and place on the prepared baking sheet. Place the cloves of garlic on the baking sheet with the tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Bake the tomatoes for about 3 hours. [I think I actually took mine out early, after 2.5 hours or so, because they were already shriveled up into little tomato candies and I was already yelling at Chris for snitching some.]
2. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes.
3. While the pasta is cooking, make the sauce. In a medium skillet, heat 1 tablespoon olive oil. Add the garlic scapes and cook until tender. Add the roasted garlic and saute a minute more. Stir in slow-roasted tomatoes and artichoke hearts. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.
4. Carefully drain the pasta. Combine pasta and sauce in a large bowl. Garnish with Parmesan cheese and serve warm.

Source: adapted from Two Peas and Their Pod 

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