Tuesday, January 12, 2010

pasta with roasted vegetables and arugula

found in & followed the recipe from FOOD-everyday (martha stewart magazine) Jan/Feb 2010 issue

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
8 ounces rigatoni pasta
1/2 cup pitted olives, coarsely chopped (DID NOT USE! i'm a riggs after all)
3 cups baby arugula or spinach

Preheat oven to 450*. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives (or not), and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

serves 4

as you might have picked up on, i didn't use olives. and i also should have left the tomatoes/ in the oven for a bit longer. i didn't have as much of a 'sauce' as i would have liked. it was seriously tasty though.


  1. I'd have to say a big YES to the olives! That looks so yummy!

  2. I made a similar sauce this week. In a pan heat olive oil. Saute onion, add yellow and/or green pepper, then cherry tomatoes till they blister. Mix into whole wheat spaghetti noodles and top with basil and parmesan.