July 2, 2014

Jonathan’s Summer Roasted Vegetable Pasta

My friend Jonathan was telling me about a summer pasta that he makes. Since he’s a) Italian and b) a very good cook, I decided to ask him for his recipe, such as it is.

This is one of those recipes that you can play fast and loose with – no specific measurements, the ingredients are flexible and it’s pretty simple to make. Here are the directions, as sent:

some garlic -6 cloves - lots of cherry tomatoes cut in half at least two qts  - three peppers any color -cut up -two red onions -cut in lg pcs - 3 or 4 zucchini - cut in inch pcs . toss all in good olive oil -salt & pepper - roast at 450 for about 30-45 min . Set half aside - to go top of pasta -the other half, blend adding olive oil to a sauce - save some pasta water -if sauce is thick -add good cheese.

Here’s what I did:

First, I added some good quality olive oil to a roasting pan, just enough to coat the bottom of the pan, and then the vegetables. I then cut up some peppers, an onion, some cherry or grape tomatoes, and some garlic. I tossed it to coat the vegetables and stuck it in the oven. I checked on it every 15 or so minutes to make sure it was caramelizing, and to stir it up a little.

Then I cooked up some pasta, using my favourite shape – the “rasta pasta”.

I took about half of the vegetables and gave them a whiz with my immersion blender, which is the BEST kitchen tool!!! I added a little of the pasta water, as Jonathan suggested and about a tablespoon of yoghurt to make it creamier.

Then I drained the pasta, mixed the sauce in, and topped it with the remaining vegetables.

I topped it with some freshly grated Parmesan Reggiano cheese, and some sea salt and then tossed it all together, again. It was delicious and quick. Pretty healthy, too. I think that it will become a summer staple around my house. Next time, I will add more tomatoes, so the sauce will be more of a red sauce.

7 comments:

  1. I made almost the same dish last Saturday following my visit to the farmers' market. Summer is the easiest month for creating these delicious meals. From memory I added cherry tomatoes, red bell pepper, purple onions, portobello mushrooms, baby zucchini and yellow patty pan squash and fresh basil. I used fresh buckwheat fettuccine noodles, also from the farmers' market, and finished the dish off with freshly grated Parmesan and a little EVOO. Your photos are making me hungry!

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    1. The addition of portobello mushrooms sounds wonderful. I can do without the squash though.

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  2. I'm not a big pasta cooker in the summer, due to window airconditioning units....but this could make me turn the stove on.

    xo J

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    1. You could do the veggies on the grill in a foil packet and the pasta is quick, so it's a quick meal.

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  3. Such a simple, wonderful recipe for the summer!

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  4. Lovely looking! Happy 4th or whatever date you have it. Are you expecting rain?

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  5. Oh, yes! Thanks for the idea. It's too hot to think of turning on the oven, so I'll grill the veggies on hand - peppers, tomatoes, eggplant, squashes and aromatics. Sort of smokey ratatouille with herbs from the garden, pasta and Parm. Can hardly wait for supper.

    Enjoy your Independence.

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