While peak tomato season has ended, the good news is that store-bought tomatoes can still taste delicious year-’round by roasting them. This simple method makes a world of difference in their flavor, enhancing the natural sweetness and creating a quick sauce for pasta. It’s made even better with the brightness of lemon, some spicy chiles, and lots of Parmesan.
2 pounds cherry tomatoes
5 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound bowtie pasta (or pasta of your choice)
4 cloves garlic, minced
1 teaspoon finely minced Thai bird or other fresh hot chiles (seeded, if you like) plus more for garnish
1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
½ cup lightly toasted pine nuts
2 tablespoons chopped fresh parsley
+ Finely grated zest and juice of 1 lemon (1 ½ teaspoons zest, 2–3 tablespoons juice)
Dreamy "noods," but without the carbs.
In this case, it really is easy being green.
My two favorite food groups (seafood and pasta) in one favorite recipe.
My grown-up take on canned soup.
