Categories: Weekend Chow Hound
Ingredients
- * 1/2 lb bowtie or fusilli pasta
- * 1/2 lb plum tomatoes (or Roma)
- * 6 oz fresh baby spinach
- * 1/8 cup olive oil
- * 1/8 cup balsamic vinegar
- * 1/2 head of garlic
- * 4 basil leaves, chiffonade
- * 1/4 cup asiago cheese
- * salt & pepper to taste
- * additional olive oil (for the roasting pan)
Directions
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1. Preheat the oven to 400′F
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2. Lightly coat the roasting pan with olive oil. Cut the tomatoes in half and place cut side down on the pan.
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3. Cut the top edge of one whole head of garlic. Place the head of garlic in the roasting pan with the tomatoes and lightly drizzle the tomatoes and garlic with olive oil and a pinch of salt & pepper. Alternatively if you don’t have room in the pan, you can wrap the head of garlic in foil.
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4. Place the tomatoes and garlic in the oven and cook for 45 mintues to one hour. The tomato skins will shrivel and darken when they are ready.
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5. Remove the tomatoes and garlic and allow them to cool until they are able to be handled.
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6. While the tomatoes and garlic are cool enough to handle, remove the skins from the tomatoes and add the tomatoes and any juices to large serving bowl.
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7. Squeeze the roasted garlic cloves from the head and add them to the serving bowl.
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8. Prepare a pot of water and cook the pasta per box instructions
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9. While the pasta cooks, measure 1/4 cup of olive oil and 1/4 cup of balsamic vinegar and add it to the bowl.
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10. Add baby spinach and capers to the bowl.
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11. When the pasta is finished cooking, add 1/4 cup of pasta water to the bowl.
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12. Strain the pasta and mix with the ingredients in the bowl.
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13. Cover for about 3 minutes or until the spinach has wilted.
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14. Uncover and add the asiago cheese and basil.
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15. salt and pepper to taste and serve