With only two tomato plants in the little condo garden next to my home (planted by my great housemate), I can't say I'm drowning, exactly... but earlier this week I picked a half pound of tomatoes for my dinner (used in the recipe below) and then two days later was able to pick another two pounds to bring with me for a weekend trip with friends to Lake Arrowhead, where I contributed homemade pizza sauce for dinner on Saturday night. That's a lotta tomatoes in my world.
But if I can keep making meals like this newest recipe, I will welcome the bounty. Homegrown tomatoes taste nothing like store-bought ones -- so sweet and flavorful. What I liked best about this recipe was discovering the wonder of making roasted tomatoes. I threw in a couple of my own twists to this recipe from Martha Stewart -- try your own additions. Go crazy!
PASTA WITH ROASTED TOMATOES, GARLIC, CAPERS and CREAM CHEESE
(adapted from Martha Stewart)
3 tablespoons capers, drained and rinsed
1 tablespoon fresh oregano leaves, plus more for serving, or 1 teaspoon dried oregano
3 tablespoons extra-virgin olive oil3/4 pound short pasta, such as orecchiette (I used Trader Joe's brown rice fusilli - you want something with a lot of shape so that the sauce can grip on to it)
SaltMy additions: 3 whole garlic cloves (peeled); 1 tablespoon cream cheese
Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, garlic cloves and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. Stir in cream cheese until sauce becomes a light red, almost pinkish color. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.