San Francisco Chronicle - (Sunday)
Roasted Sungold Pasta With (Very Optional) Basil Oil
You can roast the tomatoes several days before you plan to make this pasta; transfer to a lidded container and refrigerate until you’re ready to use. I’ve included a recipe for basil oil, which is a nice thing to drizzle over the pasta, but let me be clear: It’s entirely optional — though simple, this pasta wants for nothing.
6 cups Sungold cherry tomatoes
½ cup extra-virgin olive oil
2 cloves garlic, peeled and thinly sliced
2 sprigs fresh rosemary
Kosher salt and freshly ground pepper
12 ounces dry penne pasta
2 tablespoons unsalted butter
½ cup grated Parmigiano-Reggiano or pecorino Romano
Basil oil, for garnish (entirely optional, recipe below)
Preheat the oven to 300 degrees. Spread the tomatoes in an oven-proof baking dish that’s large enough to accommodate them in a single layer without too much extra space. Pour the olive oil over, tuck the slices of garlic around the tomatoes, and add the rosemary sprigs (you can also use thyme, oregano or marjoram in place of the rosemary). Season generously with salt and pepper. Transfer to the oven and roast until the tomatoes are slumped and beginning to burst, about 35 to 40 minutes. The tomatoes can be made up to this point, cooled to room temperature and refrigerated for up to four days.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook a few minutes less than the package states; the pasta should be very al dente. Pour the tomatoes and accumulated juices into a high-sided frying pan and turn the heat to low. Drain the pasta, reserving 1 cup of the pasta cooking water (This is essential! Don’t forget! I often put a measuring cup in my colander to remind myself). Immediately transfer the pasta to the pan with the tomatoes, increase the heat to medium, and add ½ cup of the pasta cooking water, the butter, and a generous pinch of salt. Cook, stirring, until the pasta is tender and the sauce has thickened slightly and is cloaking the noodles, adding more pasta water as necessary to achieve the right texture. Taste and season; it will probably need a good amount of salt to balance out the sweetness of the tomatoes. Transfer to a serving dish, drizzle with basil oil (if using) and serve right away.
For the Basil Oil: Measure 1 cup of mild olive oil and place in the refrigerator. Bring a small saucepan of water to a boil and fill a medium bowl with ice and a little water. Add 2 cups of packed fresh basil leaves to the boiling water and cook for 10 seconds. With tongs or a slotted spoon, transfer to the ice water bath to cool. Once cool, remove the basil from the water and squeeze to remove excess water. Roughly chop and transfer to a blender. Add ½ teaspoon kosher salt and the olive oil and blend until bright green and foamy. Let stand 30 minutes, then pour through a fine-mesh sieve (or a piece of cheesecloth) into a clean jar. Discard the solids. The oil can be used right away but will keep, refrigerated, for up to 1 week. Bring to room temperature before using.