Pasta with Lemon, Garlic and Roasted Tomatoes

Pasta with Lemon, Garlic and Roasted Tomatoes 

 This is another one of those ridiculously easy recipe that tastes like you ordered it in a restaurant.  The thing about Italian cooking is that the simplicity of it allows you to enjoy the ingredients; everything is highlighted rather than muddled or muted.   This is a great dish for entertaining.

Serves 4

¼ Cup Extra Virgin Olive Oil, plus a tablespoon; divided

4 Cloves garlic, crushed

The zest of one lemon

1 pint of grape or cherry tomatoes

1 Cup starchy cooking water from the pasta

The juice of one lemon

A large handful of chopped fresh Italian parsley (about 2 tbsp)

1 375 g box of whole wheat pasta, I used linguini

Coarse Salt

Salt

Pepper

–  Preheat your oven to 425.

–  Lay the tomatoes on a baking sheet and drizzle one tbsp of the extra virgin olive oil over them; season with a pinch of coarse salt and some black pepper.  Mix well.

–  Roast in the oven for 30 minutes, until the tomatoes have burst and are slightly charred.

–  When there is 10 minutes left on your timer for the tomatoes, start the pot for the pasta water and then cook the pasta 2 minutes less than the directions state.  Before draining the pasta be sure to reserve one cup of the pasta water.

–  Also when there is 10 minutes left on your timer for the tomatoes (after you have started the pot for your pasta), start building your sauce:

–  In a sauté pan add the olive oil, garlic and lemon zest. Bring the heat up to medium low and sauté for about 10 minutes or until the edges of the garlic start to brown. If the garlic is browning too quickly drop the heat to low.

–  Season with salt and pepper.

–  Add the tomatoes and all juices on the baking sheet to the sauté pan when the timer goes off.

–  When the pasta is cooked (2 minutes less then the directions state), take one cup of the pasta water and add it pan.  Turn up the heat to high and let it come to a boil.

–  Add the pasta to the pan.

–  Let the pasta boil in the liquid for 2-3 minutes, until most of the liquid has absorbed.

–  Taste pasta to make sure it’s cooked; if it is still too aldente for you then just drop the heat to low and let the pasta rest in the liquid for a few minutes.

–  When the pasta is cooked to your preference, turn the heat off the pan.

–  Stir in half of the parsley.

–  Add the pasta to the pan when it is cooked and mix well.

–  Squeeze the lemon juice onto the pasta, careful not to let any of the seeds fall in; mix well.

–  Taste and adjust seasoning.

–  Mix in half of the parsley and then transfer the pasta to a serving platter.

–  Top with the remaining fresh parsley.

Notes:

1. Feel free to top the pasta with parmesan cheese.

2. If you like a little heat you can add some chili flakes to the oil when you add the garlic and lemon zest.

3. By adding the garlic and lemon zest to the oil before you turn on the heat you infuse the oil with all of the flavour from these awesome ingredients.