Tags
Ingredients
- 1/2 lb (227g) pasta (I like orecchiette for this)
- 1 pint (about 12 oz, 340g) grape or cherry tomatoes
- 1 shallot
- 2-3 garlic cloves
- 1 fresh chili (very optional)
- 1 stick rosemary (very optional)
- fresh basil for garnish
- parmesan or pecorino cheese for grating
- salt
- pepper
- olive oil
Directions
- Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
- Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
- Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
- Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
- Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.