Easy sum­mer pasta: Ca­vat­appi with cherry toma­toes and pesto

The Hamilton Spectator - - HEALTH - KATIE WORK­MAN

Sum­mer, sum­mer, sum­mer.

The word is fat and round and breezy and rolls around nicely on the tongue. And we want our food to be breezy, too.

If you have basil and toma­toes grow­ing in your gar­den, make this. If you have a farm­ers’ mar­ket near you, make this. And if you have left­over pesto hang­ing around, even store-bought, you can still make this.

You’ll cook the pasta and make the pesto in the time it takes to roast the lit­tle toma­toes. The amount of oil in the dish is flex­i­ble; a bit is added to the roast­ing toma­toes, a bit to the cooked pasta, and the rest goes into the pesto. The pesto is in­ten­tion­ally a bit thick, as it will dis­trib­ute it­self nicely over the pasta and toma­toes when tossed, but you can al­ways add a lit­tle more oil if you want.

By no means do you have to use ca­vat­appi — it was the pasta I grabbed at the mo­ment.

An­other thing to love is the fact that this can be served hot, warm or at room tem­per­a­ture. It’s a great make-ahead dish, hang­ing out hap­pily for a day in the fridge be­fore be­ing brought to room tem­per­a­ture and served. It’s very por­ta­ble.

And it’s not too hard on the eyes. Yel­low toma­toes are a nice burst of sunny colour, but you can use red too, or a mix.

Ca­vat­appi with Roasted Cherry Toma­toes and Pesto MAKES 6 SERV­INGS

2 pints cherry or grape toma­toes, halved 5 sprigs fresh thyme About ½ cup olive oil, di­vided Salt and freshly ground pep­per to taste 1 clove gar­lic, minced 1 cup packed basil leaves 3 ta­ble­spoons finely grated Pecorino Ro­mano cheese 1 pound ca­vat­appi or other chunky pasta

Start to fin­ish: 35 min­utes Pre­heat the oven to 300 F. Line a rimmed bak­ing sheet with alu­minum foil and coat it with non-stick cook­ing spray. Place the toma­toes and thyme sprigs on the bak­ing sheet and toss them with 1 ta­ble­spoon olive oil. Sea­son with salt and pep­per. Roast for about 30 min­utes, un­til they are wrinkly and slightly col­lapsed.

While the toma­toes are roast­ing, bring a large pot of salted water to a boil. While the water is com­ing to a boil, make the pesto. Place the gar­lic and basil in a food pro­ces­sor or blender and pulse un­til every­thing is roughly chopped. Add 1/3 cup of the olive oil, a bit of salt and pep­per and process, scrap­ing down the sides part way through un­til every­thing is well blended. If it is very thick, add a bit more olive oil. Add the cheese and pulse un­til blended in. Taste and ad­just sea­son­ings.

Cook the ca­vat­appi ac­cord­ing to pack­age di­rec­tions. Re­serve ½ cup of the cook­ing water, and drain the pasta. Toss the pasta with the cook­ing water, the re­main­ing 1 to 2 ta­ble­spoons of olive oil (more if it seems dry) and the roasted toma­toes (dis­card the thyme sprigs), and trans­fer to a serv­ing bowl. Dol­lop the pesto on top, and toss. Serve hot, warm or cold.

Per serv­ing: 560 calo­ries (227 from fat); 26 grams fat (6 g sat­u­rated; 0 g trans fats); 20 mil­ligrams choles­terol; 406 mg sodium; 60 g car­bo­hy­drate; 4 g fi­bre; 5 g sugar; 18 g pro­tein.

SARAH CROWDER, THE AS­SO­CI­ATED PRESS

This dish can be served hot, warm or at room tem­per­a­ture.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.