Posted by Lynda Balslev
Are you looking for an easy and healthy weeknight meal? Here is a fresh, family friendly recipe that may be prepared in 30 minutes with rewarding results. I make this recipe frequently, especially when I have tomatoes on hand – which at this time of year is all the time. This pasta dish makes use of the plethora of end-of-season grape and cherry tomatoes that I can’t help but collect at each market visit. (It’s a weakness.) A little slow roasting heightens their flavor, coaxing out natural juices and sugars, while deflating the impossibly pert tomatoes to a more relaxed version of themselves. It also gives me an excuse to purchase more.
Gemelli Pasta with Roasted Tomatoes and Arugula
1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
Extra-virgin olive oil
Salt and freshly ground black pepper
Handful of thyme sprigs
1/3 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese
1 pound pasta, such as gemelli or fusilli
2 large handfuls of arugula, about 3 cups
Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat. Scatter the thyme sprigs over the tomatoes. Roast in the oven until tomatoes are softened, about 25 minutes. Remove and reduce oven heat to 350°F. Discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes and garlic to a large serving bowl.
Sprinkle the breadcrumbs on the same baking sheet and stir to coat in any remaining olive oil. Return the baking sheet to the oven and briefly bake until the breadcrumbs are golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool slightly, 2 to 3 minutes, then stir in the 2 tablespoons cheese.
While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes, along with the arugula and 1/3 cup cheese. Toss to combine. Drizzle with a little more olive oil if desired. Season with black pepper and taste for salt. Sprinkle the breadcrumbs over the pasta. Serve immediately.