I had to share this with you immediately. Just finished eating a big bowlful of this awesome pasta and the thought of writing about it makes me want to run right back and finish the meager portion that is remaining.
I love cooking and eating pasta. Given which, its funny that the blog has no pasta recipe on it yet. There used to be a time when pasta was dinner atleast 3 out of the 7 weeknights. When I didn’t eat pasta often enough, I craved it. Unfortunately marriage means compromise and after Atul, the Punju, there is now less pasta for dinner. Sigh!..Am working on him though..
One of the things I learned over time is that a properly cooked pasta dish will transform the most humble ingredients into a work of joy. So given that there was nothing else in the fridge besides tomatoes and beans, it just had to be pasta today. I know I know, the ingredients don’t really sound inspiring. Maybe even painful if not disgusting to my meat eating friends. But please, pretty please, if you do have an oven, try this. I promise you that you wont look at tomatoes the same way again. The roasted tomatoes are absolutely the hero of this fantastic dish. Try not to sample one before you assemble the pasta. If you do, you may not have any left for the pasta….
- 6-8 tomatoes - quartered
- string beans - washed, ends cleaned and cut into 2.5' peices
- Good quality Italian spaghetti - half a packet
- Garlic - 1 pod
- chili flakes - 1 t
- Dried Oregano - .5t
- Balsamic Vinegar - 2T
- Olive Oil - 4T
- Sugar - 1t
- Freshly grated Parmesan - 2 to 3T
- Preheat oven to 200 c
- Lay your tomatos on the roasting pan. Sprinkle with salt and sugar.
- Drizzle over with 2T of the oil and the balsamic
- Finely chop the garlic. Sprinkle half the chopped garlic, half the chili and all the oregano over the tomatoes.
- Bake for 1.5 hours.
- Meanwhile, prepare the beans. Add them to the roasting pan with the tomatoes for the last 15 minutes.
- Boil plenty of well salted water in a big pot and add the pasta. Once the pasta is cooked al dente, drain (reserve .5c of the pasta water) and return to the warm pot. (Do not wash in cold water)
- Cook the remaining garlic and chili with the oil in a covered pan on a very low flame. (about 2- 3 mins). Remove the solid pieces and add the oil to the pasta. Toss.
- Add the roasted vegetables to the pasta.
- Add a couple of tablespoons of the pasta water to the roasting pan and collect all the caramalised deliciousness. Pour into the pasta pot and toss.
- Plate the pasta and sprinkle grated parmesan generously over both plates.
- Enjoy this very delicious meal you cooked!