22 March 2016

Pasta with roasted broccoli and blistered grape tomatoes

Not many recipes are easier than this--pop everything into the oven and watch it cook; boil some water and make pasta; slap the whole thing together.  Variations are endless--the top photo is my original experiment, but the bottom shows what I made last night, which included onions, mushrooms, bacon, and spinach along with the tomatoes (yes, everything was still all roasted in the oven--just don't add the spinach until the end, and keep the tomatoes on a separate sheet so the bacon isn't soggy). Pair with whatever cheese you think works best.  Toss in some leftover meat if you want. Done.

Pasta with roasted broccoli and blistered grape tomatoes

Serves 4

1 lb. pasta
1 small head broccoli, florets trimmed and cut into bite-sized pieces (save the stem for pickles!)
1 (pint) container grape tomatoes, washed and sliced in half lengthwise
1 tablespoon capers
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced
Salt and red pepper flakes to taste
Crumbled feta for serving

Heat the oven to 375⁰F. On a rimmed baking sheet, combine the broccoli florets, tomatoes, and capers with the olive oil, vinegar, and little salt. Spread evenly and pop in the oven for 20-25 minutes, or until broccoli is slightly browned in places and the tomatoes have burst.

Meanwhile, cook the pasta in well-salted boiling water according to package directions.  Drain and dress with a drizzle of olive oil, salt and red pepper flakes, and the garlic. Keep warm until vegetables are done, then stir them in.  Transfer to a serving bowl and toss with some crumbled feta cheese, if you prefer. 

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