pasta – Page 4 – TasteFood

Autumn, Fall, Breads, Pasta, Rice, Grains, Main Course, Pasta, Pork, Winter

Ode to Fall: Pappardelle with Pork Ragù

September 21, 2011August 11, 2014by Lynda Balslev35 Comments

~ Pork and Tomato Ragù with Pappardelle ~

I am going to ignore that it is 90 degrees outside. It’s fall after all. For those of you who know me, it’s that time of year when I have a little rant about missing New England weather. September is the time when the air puts on a chill just like a wooly cloak, the sun lowers seductively in the horizon, winking and casting its golden light while the aroma of turning leaves fills the air. I know I shouldn’t complain while I don my sunglasses and smear on more sunscreen, but I do. As I walk about the house in shorts and flip flops, I like to pretend that I am still in northern Europe or Boston, switching out my tank tops for fluffy fleece and packing tissues in my pocket to stop a runny nose. I might need a fan right now, but I can also indulge in warming fall comfort food.

Pappardelle with Pork Ragù

If you can stand it, refrigerate the ragù overnight before serving to allow the flavors to develop. This recipe will make enough ragù to serve a family of four with enough leftover to freeze for a second meal.

2 pounds pork butt, excess fat trimmed, cut in 2 inch chunks
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, finely diced
6 cloves garlic
1 teaspoon red pepper flakes
1 cup dry white wine
2 (28 ounce) cans Italian plum tomatoes with juice
2 bay leaves
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon

1 pound pappardelle pasta, cooked until al dente
Grated Pecorino Romano cheese

Salt and pepper the pork. Heat olive oil in a large pot or dutch oven over medium-high heat until it’s shimmering. Add pork in one layer in batches, without overcrowding. Brown on all sides; transfer to a plate. Repeat with remaining pork. Pour off all but 2 tablespoons fat. Add onion, carrots, garlic and red pepper flakes. Sauté until the vegetables begin to soften, about 3 minutes. Carefully add wine (it may spatter.) Cook, stirring up the brown bits and to burn off the alcohol, about 1 minute. Add tomatoes, bay leaves, oregano, thyme, cinnamon, 1 teaspoon salt and pepper. Return pork to the pot and submerge in the sauce. Simmer, covered, over low heat until pork is very tender, about 2 hours. Remove lid and continue to simmer, skimming fat occasionally with a spoon, until sauce is thickened, 45 minutes. Add salt and pepper to taste. Serve over cooked pappardelle with grated Pecorino Romano cheese.

Breads, Pasta, Rice, Grains, Main Course, Pasta, Summer, Vegetarian

Linguine with Cherry Tomatoes and Breadcrumb Gremolata

September 1, 2011June 27, 2019by Lynda Balslev18 Comments

~ Linguine, Cherry Tomatoes, Breadcrumb Gremolata ~

The end of summer signifies many things: Labor Day BBQ’s, back to school excitement, cooling temperatures – and lots of cherry tomatoes. Our tomato plants have chugged along this summer in a cooler-than-usual climate, and suddenly seem to have picked up steam in a last minute hurrah to the end of summer. Our bushes are heavy with red and yellow cherry tomatoes, begging to be picked. We oblige and pop them in our mouths (the best way to eat a ripe cherry tomato is straight up, warm from the vine – nature’s candy at its best). However, there are only so many that can be munched on in a day or scattered over a salad. It’s time to get creative with our bounty, and so I have a recipe, or two, for you that I will share this week. The first is this light and simple dinner that may be thrown together in less than 30 minutes.

Linguine with Cherry Tomatoes and Breadcrumb Gremolata

Serves 4.

For the Breadcrumb Gremolata:

1/2 cup breadcrumbs or panko
1/4 cup finely chopped parsley and/or basil
2 tablespoons finely grated Pecorino Romano
1 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt

Toast the breadcrumbs in a dry skillet until light golden. Transfer to a bowl and cool completely. Add remaining ingredients and toss to combine.

For the pasta:

1 pound linguine
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds cherry tomatoes

Bring a large pot of salted water to a rolling bowl. Add linguine and cook until al dente; drain. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring occasionally, until tomatoes begin to break down, but don’t completely dissolve, about 15 minutes. Remove from heat. Add salt and pepper and taste for seasoning. Add linguine to skillet and toss to coat. Divide among serving plates and sprinkle with the gremolata. Serve immediately.

Breads, Pasta, Rice, Grains, Italy, Main Course, Pasta, side dish, Vegetables and Salads, Vegetarian

Fregola Sarda with Asparagus and Lemon

June 12, 2011February 10, 2020by Lynda Balslev28 Comments

If you have never tried Fregola Sarda, then you should. Fregola (also known as fregula) is a semolina pasta hailing from Sardinia, Italy. It’s quite similar to pearl couscous which is made of wheat. It consists of tiny rolled balls which have been sun-dried then toasted, lending a satisfying and unique nutty flavor and mottled texture. Fregola is delicious on its own, served simply with olive oil, sea salt and a dusting of cheese, in soups, or combined with vegetables and fresh herbs as a side dish or light meal.

Fregola Sarda with Asparagus and Lemon

Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes. Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper.

Breads, Pasta, Rice, Grains, Italy, Main Course, Meat, Pasta

Spaghetti and Meatballs

April 27, 2011August 10, 2014by Lynda Balslev15 Comments

Spaghetti and Meatballs

One would think that since I have a food blog, dinner is always a happening, gastronomic event in our home. Wouldn’t that be nice? However, as any multi-tasking writer/parent may attest, after a day of meeting deadlines, planning a cooking class, driving kids to and from activities, bringing the dog to the vet and paying bills, dinnertime rolls around and the “what’s for dinner?” question looms with a blank stare in response. The most unfair aspect of this situation is that the supermarket was bypassed on the way to the vet, and I have spent a good part of the day immersed in the food web drooling over photos and recipes by many talented bloggers. So to add misery upon misery, not only is the family famished and the refrigerator empty, I am craving a delicious home-cooked meal worthy of TasteSpotting.

Yesterday this was the case. It was 6 pm, and I had no idea what to make for dinner. We were hungry, and the usual salad with cheese seemed so … wimpy. I pictured something warm and filling, a sturdy meal to feed a family. Peeking in the freezer, I spied a pound of frozen beef, and suddenly envisioned a Lady and the Tramp style platter of spaghetti with steaming red sauce and meatballs. The cook in me said, “Why not?” All the necessary ingredients were in the pantry. It would take less than an hour to prepare the meatballs and sauce, while filling the kitchen with tantalizing aromas as it simmered. I would rally and fight my fatigue. The reward was a perfectly delicious and rustic family-style dinner to launch the new week.

Spaghetti and Meatballs

Adapted from a recipe by Ina Garten. I used all beef for the meatballs (that’s what was in the freezer!) Feel free to substitute some of the beef with veal or pork. Serves 4.

For the meatballs:
1 pound ground beef (or 1/2 pound beef, 1/2 pound veal or pork)
3 slices prosciutto, minced
1 1/4 cup panko breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped Italian flat leaf parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 large egg, lightly beated
1/3 cup warm water
2 tablespoons olive oil
2 tablespoons vegetable oil

For the sauce:
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 – 28 ounce can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound spaghetti, cooked according to package instructions
Finely grated Parmigiano-Reggiano cheese for serving
Whole basil leaves for garnish

Combine the beef, prosciutto, breadcrumbs, cheese, parsley, oregano, salt pepper and nutmeg in a bowl. Add the egg and water and mix in with your hands. Lightly form into 1 1/2 inch meatballs.
Heat olive and vegetable oil in a skillet over medium heat. Carefully add the meatballs in batches, without overcrowding. Brown on all sides, turning gently with tongs or a spatula. Remove and set aside on a plate lined with a paper towel. When all of the meatballs are browned, pour off the oil. Without cleaning the skillet, add 1 tablespoon olive oil. Add onion and saute until softened, 3 minutes. Add garlic and saute 1 minute. Add wine and cook, scraping up any brown bits, until reduced by 2/3. Add tomatoes, breaking them up with a spoon. Add tomato paste, oregano, salt and pepper. Return meatballs to the skillet. Cover and simmer over low heat until the meatballs are cooked through, about 30 minutes.
Serve over cooked spaghetti, garnished with grated cheese and basil leaves.

Breads, Pasta, Rice, Grains, Farmers Market, Pasta, spring, Vegetables and Salads

Linguine with Morels, Asparagus and Peas

April 11, 2011August 10, 2014by Lynda Balslev10 Comments

Morels, asparagus and peas team up in this quintessential springtime pasta dish. Earthy mushrooms marry well with astringent asparagus and sweet peas. Famously delicious in sauces, risottos and pasta, these ingredients require little else except a nap of cream and a sprinkling of cheese to bind them all together, resulting in an easy yet elegant seasonal meal.

Linguine with Asparagus, Morels and Fava Beans
Serves 4

1/2 ounce dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound asparagus, ends trimmed, cut in 1″ pieces
Salt
1 pound linguine
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
1/2 cup chicken stock
1 cup heavy heavy cream
1/2 cup shelled sweet peas
Freshly ground black pepper
Grated Parmesan cheese

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water. Let sit 20 minutes. Drain and gently squeeze out any extra liquid. Cut in half lengthwise and set aside.
Bring a large pot of salted water to a boil. Add asparagus and blanch until crisp-tender and bright green without overcooking, 1 minute. Remove with slotted spoon and refresh under cold water. Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions; drain.
Heat olive oil and melt butter in a large skillet over medium heat. Add garlic, morels and 1 teaspoon salt. Sauté until garlic is fragrant and morels are tender, about 2 minutes. Add chicken stock and cream. Simmer until thickened and reduced by about half, 5-7 minutes. Stir in peas and simmer until brightened and crisp tender, 1 minute. Stir in the asparagus. Add pasta to the skillet and toss to combine. Season with lots of freshly ground black pepper. Serve with a generous spoonful of grated cheese for garnish.

Autumn, Fall, Italy, Main Course, Meat, Pasta, Pork, Travel, Winter

Boar Ragu with Pappardelle

January 24, 2011August 8, 2014by Lynda Balslev16 Comments

Ever since a trip to Umbria last year when we ate a succulent wild boar ragu in an obscure village restaurant, I have had boar on my mind. The ragu was served over a platter heaped with pappardelle. The meat was falling apart tender, dissolving in a rich wine sauce perfumed with juniper and cloves. Since then, that meal has been a popular conversation topic in our family when reflecting on our trip. So, I decided to try and make my own boar ragu.

Boar meat may be ordered from your butcher and, depending on where you live, you may find it in specialty stores that carry game meat. I ordered my meat from Broken Arrow Ranch in Texas, where they raise ranch-raised boar. The meat arrived frozen in a cooler box and I popped it into my freezer, so it would be ready when I devised a recipe.

The flavor of boar may be likened to a cross between pork and lamb. Boar meat is very lean and rich in protein. It has more protein than beef or pork and is lower in cholesterol than chicken. Not bad for an animal deemed an exotic pest in the U.S. Due to its mild gamey flavor and lack of fat, boar meat benefits from marinades and slow cooking, and it’s well matched with spirits and aromatic spices such as cloves and juniper.

Boar Ragu with Pappardelle

As the ragu simmers, the boar meat will absorb a good deal of the liquid. The ragu may be made up to 2 days in advance, allowing the flavors to develop with time. As an alternative to pasta, serve over polenta. Serves 4-6.

3 tablespoons olive oil
1 pound boar shoulder, cut in 1 inch chunks
Salt
Freshly ground black pepper
1 large onion, chopped
2 carrots, chopped
4 large garlic cloves
1 – 28 ounce can Italian plum tomatoes with juices
2 cups full-bodied red wine
4 bay leaves
Bouquet garni: 1 tablespoon crushed juniper berries, 8 black peppercorns, 6 whole cloves, tied in cheese cloth with kitchen string

Grated Parmigiano-Reggiano cheese

Heat 2 tablespoons olive oil in a skillet. Season boar all over with salt and pepper. Add boar to the skillet in batches and brown on all sides, taking care not to overcrowd the pan. Transfer meat to a bowl. Add 1 tablespoon oil. Sauté onion, carrots and garlic, scraping up brown bits, until they begin to soften, 4 minutes. Return boar with any juices to the pan. Add tomatoes, red wine, bay leaves and bouquet garni. Bring to a boil. Reduce heat and simmer over very low heat, partially covered, until meat is falling tender and sauce is reduced by half, 2 hours. Serve with pappardelle and top with grated cheese.

Breads, Pasta, Rice, Grains, Main Course, Pasta, Winter

Spaghetti with Bacon, Breadcrumbs and Arugula

January 6, 2011July 10, 2020by Lynda Balslev12 Comments

This recipe takes inspiration from the simplest yet tastiest Italian pasta dishes. Aglio e Olio is a humble Napoli dish consisting of pasta, olive oil, cheese, and dried red chili flakes, glistening with reserved pasta water. If you haven’t added pasta water to your kitchen toolbox, then it’s time you did. The cooking water is loaded with starch and salt, and is a wonderful way to loosen a sauce or moisten noodles. This nifty, no-cost by-product of the cooking process is best added in the last few minutes of preparing the dish.

Another ingredient in this dish with humble Italian roots is breadcrumbs. Pasta con la mollica is a southern Italian dish where breadcrumbs were considered part of the cucina povera, and considered the “poor man’s cheese.” It may sound redundant to add bread to pasta, but well-toasted breadcrumbs are a fabulous flavor carrier, and a resourceful way to use not-so-fresh bread. And like most dishes born of modest origins, it translates to a timeless and comforting dinner classic.

To this recipe, I add fresh arugula, simply wilted by the heat of the cooked pasta, and bacon, arguably another resourceful and economical food. After all, who can say no to bacon?

Spaghetti with Bacon and Arugula

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

8 ounces thick cut bacon, coarsely chopped
1/2 cup breadcrumbs or Panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1 cup finely grated Parmesan or Pecorino Romano cheese
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon dried red chili flakes, or more to taste
3 cups fresh arugula

Heat a skillet over medium-high heat. Add the bacon and fry until the fat renders and the bacon is crisp, 6 to 8 minutes. With a slotted spoon, transfer the bacon to a plate lined with a paper towel.
Pour off all but 1 tablespoon bacon fat from the skillet. Add the breadcrumbs and toast over medium heat until golden, about 30 seconds. Transfer to a bowl. Cool to room temperature and then stir in the 1/4 cup of the cheese, the salt, and black pepper and set aside.
Bring a large pot of generously salted water to a rolling boil. Cook the pasta 1 minute less than the package instructions for al dente. Scoop out and reserve 1 cup cooking water and drain the pasta.
Heat the oil in a large, deep skillet over medium heat. Add the garlic and chili flakes and sauté until aromatic, about 1 minute. Add the drained pasta, 1/2 cup of the reserved water and the remaining 1 cup cheese, stirring and tossing constantly to melt the cheese and evenly coat the pasta. (If the pasta is too sticky, add additional water to moisten.)
Remove from the skillet from the heat and add the bacon, arugula, and half of the breadcrumb mixture. Stir to combine and slightly wilt the arugula. Serve immediately with the remaining breadcrumbs for sprinkling.

Autumn, Fall, Main Course, Pasta, Vegetables and Salads

Pasta with Bacon and Brussel Sprouts

November 12, 2010August 8, 2014by Lynda Balslev8 Comments

Pasta with Bacon and Brussel Sprouts is a match made in heaven – you get to eat your vegetables and have your bacon, too. It’s a perfect dinner in the autumn season when cool grey weather beckons rich and hearty ingredients. Full of healthy crucifers, studded with crispy bacon and bound with a semi-light sauce of chicken stock and cream, it’s at once rich and fresh. This recipe is easy and quick to make with ingredients readily available, making it a great candidate for a weeknight meal.
Pasta with Bacon and Brussel Sprouts

For a twist, substitute brussel sprouts with cauliflower or broccoli. Just be sure not to omit the bacon. Serves 4.

1 pound orrechiette or conchiglie pasta

1/2 pound bacon, cut in 1/2 inch pieces
3/4 pound brussel sprouts, trimmed and halved
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add bacon and cook until fat is rendered and golden. Remove with a slotted spoon and drain on a plate lined with a paper towel. Discard all but one tablespoon bacon fat from skillet. Add brussel sprouts and saute until they start to soften. Add garlic and saute until fragrant, 1 minutes. Add chicken stock and continue to cook until brussel sprouts are tender. Add cream and simmer until reduced and thickened. Stir in salt and pepper.
Add brussel sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.

Autumn, Fall, Breads, Pasta, Rice, Grains, Italy, Main Course, one-pot, Pasta, Vegetarian

Lasagna Night

September 23, 2010August 7, 2014by Lynda Balslev16 Comments

My daughter announced the other day that she had just finished her 15th day of school. I was stunned. I could have sworn we had been back in the school routine for at least 3 months.

Since the beginning of September life has been a whirlwind of family activity revolving around school, carpool, activities, homework, dinners, entertaining and birthdays. As the children have grown older, it seems that time has sped up even faster with more and more commitments to attend to, including my work. I’ve already lost track of days, my car keys, a pair of flip flops and multiple shopping lists.

Yesterday was another blur, when at the end of day the inevitable question “What’s for dinner?” was directed to me and drew a blank stare. Luckily I had a stash of ricotta in the refrigerator, along with lasagna sheets in the pantry. A quick tomato sauce was easily prepared, and with a little assembly accompanied by a glass of red wine, a homey lasagna was produced to the satisfaction of all of us.

Lasagna

This recipe creates a dry and hearty lasagna, with little excess liquid and chunks of vegetables in the tomato sauce. If you prefer meat in your tomato sauce, add 1/2 pound browned ground beef along with the tomatoes. Serves 4-6.

For the tomato sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 sweet red pepper, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 – 28 ounce can Italian plum tomatoes with juices
1 small can tomato paste
1 dried bay leaf
1/4 cup dry red wine
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the ricotta filling:
1 pound fresh ricotta
1 large egg
1 large garlic clove, minced
1/4 cup finely grated Pecorino Romano cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the lasagna:
1 pound dried lasagna sheets
Fresh mozzarella, grated
6 ounces fresh mozzarella, grated
1 cup grated Parmigiano-Reggiano cheese

Prepare the sauce:
Heat oil in a deep skillet over medium heat. Add garlic, onion, carrot, red pepper and saute until the onion wilts, about 4 minutes. Stir in basil and oregano and saute one minute. Add tomatoes with juice, tomato paste, bay leaf and wine. Bring to a boil and simmer uncovered 20 minutes. Add salt and pepper and taste to adjust seasoning.

Prepare the ricotta filling:
While the sauce is simmering combine all the filling ingredients in one bowl and mix well.

Assemble the lasagna:
Preheat oven to 375 F. (190 C.)
Spoon a thin layer of tomato sauce in bottom of a deep baking dish. Lay a layer of dried lasagna sheets over the sauce, breaking the pieces if necessary to fit. Spread a layer of ricotta lightly over pasta. Drop spoonfuls of the tomato sauce over the cheese without covering the sauce (or the lasagna will be very wet). Evenly sprinkle with Parmigiano-Reggiano and mozzarella cheese. Repeat layering process until the last amount of ricotta has been used. Top the ricotta with tomato sauce and cheese. Bake in oven until bubbly and turning golden brown, about 45 minutes.

Breads, Pasta, Rice, Grains, Main Course, one-pot, Pasta

Roasted Cauliflower and Tomato Pasta with Crispy Prosciutto and Arugula

September 13, 2010January 31, 2019by Lynda Balslev8 Comments

This recipe was inspired by the contents of my refrigerator. It was a weeknight, I hadn’t shopped, and I wanted to make an easy and satisfying one-dish dinner. Pasta is always useful in this situation. With a little digging in the refrigerator I unearthed a cauliflower, prosciutto and arugula, while the cheese drawer disclosed a couple hunks of Parmgiano-Reggiano and Pecorino Romano cheese.

Further inspired by a Cooking Light recipe as well as a similar recipe from Simply Recipes, I decided to roast the cauliflower and tomatoes and toss them with the pasta. The roasting process softens and chars the cauliflower, adding a nice depth to the dish, while shriveling and intensifying the flavor of the tomatoes. From there I digressed, improvising with my other ingredients. I baked the prosciutto in the oven until it crisped, and snapped the pieces into salty shards. Then I combined the cooked pasta with the cauliflower, tomatoes and prosciutto before tossing in the arugula and tumbling everything together so that the heat from the pasta would slightly wilt the peppery arugula leaves. Finally I scattered the dish wth a mix of Parmigiano-Reggiano and Pecorino cheese. The result was a healthy, satisfying weeknight meal which could be served warm or at room temperature. Digging in the refrigerator is fun, and I highly recommend it.

Roasted Cauliflower and Tomato Pasta with Crispy Prosciutto and Arugula
Serves 4

1 medium head of cauliflower, broken into 1″ florets
1 pint cherry or grape tomatoes
Extra virgin olive oil
Salt
3 ounces sliced prosciutto
1 pound penne pasta
1 large garlic clove
1 teaspoon freshly ground black pepper
3 cups arugula, washed and dried
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Pecorino Romana cheese

Preheat oven to 400 F. (200 C.)
Arrange cauliflower and tomatoes in one layer on a baking sheet. Toss with 1-2 tablespoons olive oil and 1 teaspoon salt. Roast in oven until cauliflower is tender and browned on the edges, about 20 minutes.
While the cauliflower is roasting, arrange prosciutto slices in one layer on another baking sheet. Place in same oven and bake for 20 minutes as well.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain. Combine pasta, cauliflower, tomatoes, garlic and black pepper in a large bowl. Toss with 1 tablespoon olive oil. Break prosciutto into shards. Scatter prosciutto and arugula over pasta and toss to combine. Combine the 2 cheeses in a small bowl. Sprinkle 1/2 cup cheese over pasta and toss. Taste to see if more cheese is needed. Serve pasta with remaining cheese on the side.