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Soy Boys Episode 2: the journey continues with an all-time favorite recipe.
Roasted Cherry Tomato Pasta Recipe
Adapted from America’s Test Kitchen
Ingredients
1 medium shallot, thinly sliced
¼ cup extra virgin olive oil
2 pounds cherry tomatoes, halved
2 teaspoons Kosher salt
¼ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 ½ teaspoons sugar
1 tablespoon balsamic vinegar
3 large cloves garlic, sliced thin
1 pound whole wheat penne pasta
¼ cup coarsely chopped fresh basil leaves
Method
1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Toss shallots with 1 teaspoon oil and set to the side. In another bowl, gently toss sliced tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Adjust any of these seasonings to taste.
3. Spread tomato mixture in even layer on a baking sheet. Scatter shallot-oil mixture on top of the tomatoes. Put them into the oven and roast for 25-40 minutes – until they are shriveled and starting to brown. DO NOT STIR while they are in the oven.
4. Remove sheet pan from oven and cool for 5 to 10 minutes.
5. While the tomatoes are roasting, bring 4 quarts water to boil in large stockpot with 1 Tablespoon of salt. Cook pasta until al dente.
6. Drain pasta and return to pot. Use a rubber spatula to scrape tomato the tomatoes into the pot with the pasta. Add fresh chopped basil and toss to combine. Enjoy!!
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