26 October 2012

Toasted Pasta and Roasted Tomato Sauce




Toasted Spaghetti with Roasted Puttanesca

The name says it all…

Serves 4

1 lb. of your favorite sick pasta (spaghetti, buccatini, linguine…)
4 cups homemade uncooked puttanesca
1 cup cooked chick peas
Water
Salt

Break stick pasta in half and spread in a single layer on a baking sheet.  Bake in the oven at 350°F for about 10 minutes, stirring once so that it browns evenly.  Pasta should be golden and starting to blister on the surface slightly. It should look like this:



Bring a pot of salted water to boil and cook pasta according to package directions.  Meanwhile, spread the puttanesca and chick peas out onto a baking sheet.  Drizzle with balsamic vinegar and olive oil and roast in the oven at 375°F for about 20 minutes, or until some of the liquid has evaporated.



Toss together and enjoy!