As I look out our office window, I am treated with the most beautiful bright pink Bougainvillea against a bright blue sky. The sight always puts a smile on my face because I know that Spring is well and truly here. Along with all the other things I adore about Spring, I love the fact that there is an abundance of lovely fresh produce around.
Last week I saw the most beautiful Rosa tomatoes in my supermarket and decided to use them in a simple pasta to showcase their beautiful flavour. I decided to roast them along with two whole heads of garlic and made a quick sauce using olive oil and some of the cooking water from the pasta. As I tossed the cooked pasta with the sauce I decided to add a few handfuls of fresh rocket (arugula) and finished it off with shavings of Pecorino Romano.
The pasta was just delicious. I loved how the tomatoes were well and truly the star of the show being complimented by the sweet roasted garlic, peppery rocket and salty Pecorino. All-in-all, a great Spring pasta.
- 600 g rosa or other small tomatoes, halved
- 2 tablespoons Balsamic vinegar
- 2 whole heads of garlic
- 1/3 cup olive oil
- salt & pepper to taste
- fresh rocket
- 500 g cooked linguini
- fresh Pecorino
Pre-heat the oven to 220 °c.
To roast the tomatoes, place them in an oven dish, drizzle with the Balsamic vinegar, a little oil and season with salt and pepper. Place in the hot oven and allow to roast for 20-25 minutes until blistered.
Wrap the whole heads of garlic in foil and roast alongside the tomatoes until soft. Once soft, squeeze the garlic from the skins and keep aside.
When the tomatoes are cooked, place them in a small saucepan along with the garlic puree. Add the 1/3 cup olive oil and season to taste. Allow to cook over low heat for 5 minutes, allowing all the flavours to mingle.
Toss the sauce with the cooked pasta and fresh rocket and serve with fresh Pecorino scattered over the top.