The heart of Tuscan cooking is fresh, fresh, fresh. The thing I enjoyed most about my time cooking in Montisi was being able to go into the garden and pick the ingredients. Pasta does not have to be difficult or elaborate with heavy creamy sauces.
The best part of this dish is the fresh pop of tomatoes and basil with a crunch of pine nuts.
Roasted Tomato Pasta
2 pint grape tomatoes
1/4 cup pine nuts
3 shallots, sliced
1/4 cup olive oil, divided
4 cloves garlic
1/2 cup fresh basil, torn
1/2 tsp oregano
Salt and pepper to taste
1 pound fusilli pasta
1/2 cup parmesan cheese
Coat the tomatoes and garlic with olive oil and a bit of fresh basil, place on a roasting pan. Roast at 450° until tomatoes are soft and the skins begin to pop, about 5 minutes. In a skillet, lightly brown pine nuts and set aside. Next, brown shallots with 1 tbs olive oil. Scrape tomatoes and juices into the pan. Add remaining basil and oregano, heat through.
Meanwhile cook the spindle pasta till just tender. Drain and toss with grated parmesan cheese. Add tomato mixture. Top with shreds of parmesan and more fresh basil.
This could be served as a side dish or as the main meatless entree. Either way, it is about as simple as it can get. Presto~ its pasta!
My friend Pam at Sidewalk Shoes is hosting Presto Pasta night this week. I think I'll send her a link!
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