As often happens in the OtherWorldly Kitchen, I see a picture of an interesting dish in a culinary magazine and then can’t locate it when I actually want to try the dish. I can’t bear to discard a great magazine, so there are stacks everywhere. That’s how this quick and easy midweek supper dish came to be: a vague memory of a picture in a magazine, several heirloom tomatoes on the counter begging to be used, and raging hunger.
I was intrigued by the idea of intensifying the flavor of the tomatoes by roasting them with herbs and aromatics and then simply laying them on top of cooked pasta. I confess that I did not expect the resulting dish to taste this divine. I merely wanted to throw together a quick meal after a demanding day at work. Isn’t it great when results EXCEED expectations?
Seattle’s University District Farmers Market was overflowing with heirloom tomatoes last Saturday, but the weather around Puget Sound has now suddenly turned cold. That means those tomatoes will soon be gone for another long year. Now is the time to indulge in the last of summer’s fruits and vegetables. I can’t think of a better way to do that than with this simple and very delicious pasta.
A lovely pasta dish topped with roasted sliced tomatoes and aromatics. Very simple and surprisingly delicious. I predict that you will want to make this dish again and again.
vegetable oil spray
4 medium, ripe, heirloom or vine ripened tomatoes
10 pitted Calamata olives, pitted, quartered lengthwise
2 tablespoons capers
2 cloves garlic, peeled, and minced or pressed
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons cold pressed, extra virgin olive oil
1 tablespoon balsamic or apple cider vinegar
6 tablespoons cold pressed, extra virgin olive oil
6 cloves garlic, peeled, and minced or pressed
1½ cups chicken or vegetable stock
1 cup dry white wine
fine sea salt
freshly grated black pepper
1 pound dried linguine
½ cup chopped parsley
¼ cup chopped fresh oregano
small handful tiny fresh oregano leaves or 2 tablespoons slivered larger leaves
1 cup freshly grated Parmigiano Reggiano
1. Coat an edged baking sheet with vegetable spray of oil.
2. Core and ¼-inch slice the tomatoes. Arrange on the baking sheet.
3. Top the tomatoes as evenly as possible with olives, capers, garlic, dried basil, and dried oregano. Drizzle with 2 tablespoons olive oil and balsamic vinegar.
4. Roast tomatoes at 350° for about 30 minutes, until roasted but not dried out. After roasting, remove from the oven, cover with foil, and keep warm.
5. To make the sauce, while tomatoes are roasting, in a large sauté pan, add 6 tablespoons olive oil and sauté garlic until softened but not browned, about 2 minutes. Add chicken stock and wine and bring to a simmer. Reduce to 1½ cups. Reduce heat to low, partially cover, and keep warm.
6. While sauce is reducing, fill a large pasta or soup pot with cold water and add 1 tablespoon salt. Cover and bring to a rolling boil.
7. When water is boiling rapidly, add pasta. Boil until just tender, about 6-7 minutes.
8. Quickly drain and add to the sauce in the sauté pan, along with fresh parsley and oregano. Toss to coat with the sauce.
9. Transfer the pasta to a serving bowl, top with the sauce remaining in the pan, and arrange the roasted tomatoes over the top. Season to taste with salt and pepper.
10. Garnish with oregano leaves and Parmigiano-Reggiano.
11. Serve immediately.
Copyright 2009 Susan S. Bradley. All rights reserved.