this is similar to another rachael ray’s pasta with roasted tomatoes recipe – which i love – with more greens. i know this will be good!
i made this with fiori pasta and it made the dish look like a garden – like little flowers in the middle of a garden of basil and arugula. the garlic-tomato sauce as in the other pasta dish is awesome!
if you have some crusty bread, wipe down the cookie sheet with the garlic oil leftover from roasting the garlic and tomato. love it!
- 1 pound wheat penne rigate or any other shape pasta
- 2 pints grape tomatoes
- 1-1/2 head of garlic, cracked but left in skins
- 3 to 4 tablespoons extra virgin olive oil plus some, for drizzling
- ground black pepper
- 1/2 cup grated Parmigianino-Reggiano
- 1 cup basil leaves, about 20, chopped
- 2 cups coarsely chopped arugula
Preheat oven to 450 degrees F.
Place a pot of water on the stove and bring to a boil for the pasta. Add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1-1/2 cups.
Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra virgin olive oil and season with a sprinkle salt and pepper. Roast 20 minutes.
Take the tomatoes and garlic out of the oven. Turn the oven off.
Remove the roasted garlic from the skins and put into pasta bowl. Mash to a paste with potato masher. Add 1-1/2 cup starchy pasta cooking water, about 1-1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add pasta, grated cheese, arugula and basil. Toss a minute or 2 to allow the pasta to soak up flavors.
original recipe from 30 Minute Meals: Roasted Garlic and Grape Tomato Pasta with Basil and Arugula