For one reason or another, I have been on a veggie roasting spree. I came up with this recipe one afternoon, when I saw that the bowl of cherry tomatoes sitting on my kitchen counter looked like they didn’t have more than a day left in their life span, and I recalled that red pepper sitting in my fridge that could use a culinary rescue asap. Once you’ve assembled your vegetables together and placed them in the oven, you can sit back and relax- ok, or clean the house, do the laundry, bathe the children, etc- until they’re done roasting. Chop some basil, boil some water, cook your pasta, and you are good to go. During the winter months, when summer heirloom tomatoes are a distant memory, grape and cherry tomatoes tend to be sweet and ripe, which is why I tend to have them on hand to use in salads and just as snacks. This dish is quite easy on the pocket with fabulously delicious results. Then, again, it’s usually the simpler things in life that are (and taste!) better.
1 lb. (box) of pasta, whatever shape you prefer
1 pint cherry tomatoes, sliced in halves or quarters
1 pint grape tomatoes, sliced in halves
1 red pepper, seeds removed, chopped roughly
10-12 cloves garlic, peeled and left whole
medium handful of fresh thyme stalks (optional)
1 large handful of fresh basil, torn in pieces by hand
1/2 c. olive oil
1/3-1/2 c. chicken stock
2 Tbl. butter (optional)
salt, pepper to taste
Parmesan cheese, for grating
Preheat the oven to 350° F. Meanwhile, in a large roasting pan, place all your sliced tomatoes, peppers, garlic, and thyme (if using). Add the olive oil and sprinkle the vegetables with salt and pepper. With your hands, toss the vegetables, making sure everything is coated nicely with oil. Pour the chicken stock into the pan from one corner, as you just want the liquid to remain at the bottom of the pan and not remove all the spices and oil from your vegetables. Place the pan into the preheated oven and allow the vegetables to roast for about 45 minutes to one hour, or until the tomatoes and peppers’ skins are wrinkled and browned nicely, and you begin to smell that lovely roasted smell wafting from your oven. From time to time, while the veggies roast, check to see if you need to shake the pan a bit to loosen any pieces that may be sticking to the pan, or if you need to add any more oil or liquid.
While the vegetables are roasting in the oven, bring a large stock pot of salted water to a rolling boil. About 10 minutes before your veggies finish roasting, begin to cook your pasta. When the pasta is cooked al dente, drain it, making sure to reserve a bit of the cooking water (about a cup or so). Toss in everything from your roasting pan, making sure to remove any of the thyme stalks, if you chose to include this ingredient. Add the butter and torn basil. Give everything a few good stirs. Adjust the seasonings, and if you need some more liquid in the sauce, add some of the reserved pasta cooking water. This dish is fantastic on its own, but if you crave something heartier, you could always include a few meatballs on the side.