Chilled Penne With Roasted Garlic And Yellow Tomato Recipes

ROASTED GARLIC AND TOMATO PENNE

Steps:

• Preheat the oven to 400ºF. Cut the top quarter off the head of garlic, drizzle the bulb with olive oil, and wrap tightly in a square of aluminum foil. Place in the oven on the middle rack and bake 50 minutes or until soft and brown.
• Meanwhile, place tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place in the oven and bake 40 minutes, stirring once or twice to make sure they don't burn.
• While the tomatoes and garlic are roasting, bring a large pot of water to a boil and cook the penne according to package directions, reserving 1/2 cup cooking water just before draining. Return the pasta to the pot.
• Once the tomatoes and garlic are done, remove from the oven and mash the tomatoes with a fork. Squeeze the garlic out into the tomatoes, add another tablespoon of olive oil, and mash it all together with the fork. Add the tomato sauce to the pasta along with a splash of the reserved cooking liquid and stir to coat completely. You can add more pasta water or olive oil if you prefer to loosen the sauce up a bit. Add the basil and stir one more time, then serve topped with Parmesan cheese.

ROASTED TOMATO AND GARLIC PENNE

Steps:

• Preheat oven to 375 degrees.
• Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully.
• Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper.
• Roast in the oven until the tomatoes have burst open and the garlic is soft.
• Drain pasta and set aside in large bowl.
• Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish.
• If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish.
• Serve with a green salad and crusty bread.

CHILLED PENNE WITH ROASTED GARLIC AND YELLOW TOMATO

Steps:

• Blanch the shelled fava beans in boiling water for 2 minutes. Drain. Rinse under cold running water until cool. Peel off the outer skin. Blanch in boiling water for 1 minute. Drain. Set aside.
• Pour the broth into a saucepan. Simmer until it reduces to 1 cup, about 5 minutes. Add the minced herbs and steep for 1 minute. Strain. Combine the herb broth, roasted garlic and leek in a food processor or blender. Puree until smooth. Refrigerate until chilled.
• Combine the herb broth and vinegar in a large salad bowl. Whisk in the olive oil, and add the orange rind. Add salt and pepper. Set aside.
• Cook the pasta in boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Add the fava beans, tomatoes, basil and parsley to the salad bowl. Toss. Season to taste with salt and pepper. Refrigerate until chilled.

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES

Steps:

• Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.