Gemelli with Asparagus and Roasted Tomatoes
Even though we had to turn the heat on this morning due to 30° weather, spring is technically here. Despite the fact that the produce in the supermarkets hasn’t changed much because America apparently doesn’t believe in seasonal food, my taste buds are changing with the seasons and I am gearing towards springier flavors.
This pasta has the same ingredients as last week’s risotto, and yes they are indeed the same ingredients, used up with the same necessity that they were used for the risotto, senza scallops. I roasted the tomatoes, but did not roast the asparagus to keep the freshness going.
Gemelli with Asparagus & Roasted Tomatoes
- 2 cups of grape tomatoes
- ½ of a bunch of asparagus
- 2 cloves garlic, peeled and left whole
- 3 tbsp extra virgin olive oil
- 1/2 lb of gemelli pasta
- salt for pasta water
- grated parmigiano reggiano
- tab of butter
Preheat the oven to 400°. Wash tomatoes and toss them on a baking sheet with 1 tbsp of extra-virgin olive oil and a pinch of salt. Roast the tomatoes for 5 to 10 minutes, until they have shriveled and browned a bit.
Break the ends of the asparagus stalks and discard, breaking the remaining asparagus into 1-2 inch pieces.
Heat remaining two teaspoons of olive oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the asparagus. Sauté the asparagus over high heat for a minute or two, frying the asparagus a bit before adding the roasted tomatoes.
When the tomatoes have roasted add them to the pan, breaking them apart with the back of a wooden spoon. This will release the juices from the tomatoes creating a sauce. If the sauce starts to dry out, add water.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
Toss the tab of butter and the chopped parsley into the pasta off the heat and serve immediately with grated parmigiano reggiano.
I couldn’t resist including a picture of the whole wheat bread that I made and that we ate with this pasta.