Roasted Tomato Pasta With Asparagus
ROASTED TOMATO PASTA WITH ASPARAGUS
INGREDIENTS
1 kg tomatoes, halved; one-third cup olive oil; 5 garlic cloves, minced; 1 tbs balsamic vinegar; tsp dried crushed red pepper; 3 tbs chopped fresh oregano or basil; kg penne pasta; cup asparagus spears, cut into one-inch pieces; cup drained capers. This prepares six servings.
METHOD
Position the rack in the centre of the oven and pre-heat to 190C. Combine the tomatoes, olive oil, garlic, vinegar, and crushed red pepper in a 13 x 9 x 2 inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, for about 45 minutes. (Roasting the tomatoes concentrates their sweetness.) Stir in the oregano or basil. This preparation can be made two hours ahead. Let stand at room temperature. Then, cook the pasta in large pot of boiling salted water until just about tender but still firm to the bite. Drain. Return to pot. Add tomato mixture, asparagus and capers. Stir over medium heat until heated thoroughly, for about two minutes.
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03-09-2007, 06:40 PM
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