Roasted Tomato Penne

March 28, 2010

This is another Rachael Ray-inspired posting.  What I like about this pasta is the roasted garlic and tomato sauce plus all the greens tossed in.  It’s almost like combining a salad and noodles.  Yumm.

You will need:

  • 1 lb whole wheat penne
  • 8-10 cloves garlic, cracked but left in their skins
  • 2 pints grape tomatoes
  • 4 T olive oil
  • Salt and pepper, to taste
  • 1 c fresh basil, roughly chopped
  • 2 c baby arugula, roughly chopped
  • 1 c Parmesan, grated

Then you…

  1. Preheat oven to 450.
  2. Spread the grape tomatoes on a cookie sheet.   Put the garlic along one end.
  3. Sprinkle with olive oil and season liberally with salt and pepper.
  4. Roast for 20 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil.  Cook penne about 2 minutes short of fully cooked.  Save 1 1/2 cups of the cooking water.  Drain.
  6. Remove the roasted garlic from its skins; chop/mince into a paste and place in the bottom of a large bowl.
  7. Add the 1 1/2 cups of cooking water.  Mash the garlic into the hot water with a fork. 
  8. Add the tomatoes and mash with fork until well combined.  Toss with the penne.
  9. Mix in the basil, arugula, and cheese.

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