(plum) tomatoes roast particularly well because
their flesh is dense and they're not very juicy.
Since they hold well for up to a week, you may
want to double the recipe and use the tomatoes
in a variety of dishes.The roasted tomatoes
and their juice bring sweetness and intensity
to this summer pasta. We like the flavor of
Roma (plum) tomatoes and use them for this recipe.
The tomatoes hold well, so you can roast them
a day in advance, but don't try to hurry the
roasting if you're running late. Instead, substitute
sun-dried tomatoes. Garlic Bread Crumbs are
a delicious addition.
a large pot of water on the stove to boil. Cut
the zucchini in half lengthwise and slice it
diagonally into 1/2" thick pieces. (If
you're using scalloped summer squash, such as
sunburst or pattypan, cut it in half through
the stem end and slice into 1/2" thick
wedges.) Cut the roasted tomatoes in quarters
or large pieces and reserve their juice for
the sauce. Heat 2 tablespoons of the olive oil
in a large skillet and add the squash, garlic,
1/4 teaspoon of salt, and a few pinches of pepper.
Sauté over medium high heat for about
2 - 3 minutes, just long enough to heat the
squash through, then add the wine and cook for
another minute, until the pan is nearly dry.
Add the remaining olive oil, the tomatoes and
their juice, 1/4 tsp. salt, and the hot pepper
the water is boiling, add 1 teaspoon of salt.
Add the tagliarini and cook until just tender.
Before you drain the pasta, add 1/4 cup of the
cooking water to the sauté pan (this
will make the sauce juicier). Immediately drain
the pasta, then add it to the tomatoes and squash
along with the pine nuts and basil. Reduce the
heat, toss well, and add salt and pepper to
taste. Sprinkle with Parmesan and bread crumbs
and serve immediately. Serves 2 to 4.
Preheat the oven to 250º. Core the tomatoes
and cut them in half crosswise. Squeeze them
gently to drain their juice and remove the seeds.
Place the tomatoes cut side down on a lightly
oiled baking sheet. Roast for 2 hours, until
the tomatoes are very shrunken. As they slowly
roast, their flesh will shrink and the skin
will shrivel, but they should not brown or burn.
Use them immediately or refrigerate in a sealed
container. Makes 1 cup.
Line the baking sheet with parchment paper to
keep the juice of the tomatoes from cooking
onto the pan. We use this technique for roasting
peppers as well; it makes cleaning the pan very
Crispy Bread crumbs add unexpected texture and
garlic flavor to many of our favorite pastas.
We make ours with French baguettes or sourdough
breads, but almost any bread will do. We use
about 1/2 cup bread crumbs for four servings
of pasta or for a gratin. This simple recipe
leaves the garlic decision to you, so use as
much or as little as you like. Bread crumbs
hold indefinitely in the freezer, though they
will need to be crisped before
the oven to 325º. Peel and finely chop
the garlic and add to the olive oil. Thinly
slice the bread and brush it on one side with
the garlic oil. Lay the brushed slices on a
baking sheet and bake for about 10 minutes,
until they are very crisp and golden. Set aside
to cool. Break up the slices with your hands,
then grind in a food processor or blender, leaving
the texture a little coarse.