pasta with roasted tomatoes and spinach
August 27, 2011
It’s been a summer of road trips; of Saturday afternoons on docks next to lakes and road-side picnics and watching loved ones exchange their vows. A summer of books (I’ve read more than a dozen since Solstice alone) and tacos and long, weekday lunches in the sun. A summer of the best ice cream sandwiches.
It’s been a summer too hot for cooking. So this is the kind of thing we’ve been eating for the last two months: fresh vegetables from a nearby organic farm, delivered to our doorstop every Saturday afternoon. Tomatoes and herbs plucked from our rooftop garden. Parmesan cheese and a little pasta, beans, maybe some good bread that’s been grilled and brushed with garlic. Sometimes all three. A drizzle of unfiltered, Italian olive oil from the bottle that I bought while Jeff was in line at Fairmont Bagel in Montreal.
More than anything it’s been a summer of change. And now it’s almost over.
Pasta with Roasted Tomatoes and Spinach
Adapted from Michael Smith
12 small or 6 large plum tomatoes, halved
1 head of garlic, peeled
2 tablespoons olive oil
Fresh-ground black pepper
8 oz penne or other short pasta
2 generous handfuls baby spinach
2 tablespoons fresh basil leaves
1. Pre-heat oven to 350F. Toss tomatoes and garlic with olive oil, salt and pepper. Place in one layer on a baking sheet and bake for 30-35 minutes, or until tomatoes and garlic are soft and starting to breakdown.
2. While tomatoes are roasting cooking pasta according to package directions. Drain and place back in pot.
3. Combine tomato and garlic mixture with hot pasta. Add spinach and stir until wilted. Adjust seasonings and serve with ribbons of fresh basil and cheese.