If being able to correctly pronounce the names of the recipes that I cook was a requirement, I'd be reduced to making only things like chicken, turkey and chocolate chip cookies. I also would never have been introduced to the world of acia, haricots verts, quinoa, gyros, pho or gnocchi. I can butcher the ordering of a great charcuterie board with the best of them. 🤣
Pronunciation of these amazing foods is my weakness but incorporating them into recipes is my kryptonite. Cooking with Worcestershire, espresso, jalapeno and prosciutto makes my job - way more interesting. This world would be a boring place without things like bouillabaisse. Hard to pronounce but oh so scrumptious.
Admitting that I have absolutely no idea how to pronounce the name of todays recipe seems almost redundant now. I am so glad that I didn't let that stop me from trying this recipe though. It is an amazingly simple dish with incredible flavor and texture. Don't let the simplicity fool you though - you will have to plan ahead in order to make this delicious recipe. Slow roasting the tomatoes in the oven for 5 hours may seem a bit excessive but the chewy, sweet, dehydrated fruit that results really takes this dish to the next level.
Aglio e Olio with Roasted Tomatoes
2 cups grape tomatoes, halved
5 Tablespoons olive oil
8 ounces kale
8 ounces linguini pasta
2 cloves garlic, sliced
1 1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/2 cup whole milk ricotta
Cook pasta 4 minutes. Add kale and cook another 5 minutes. Reserve 1 cup pasta water then drain.
Cook 3-4 minutes until sauce thickens.
Divide pasta among bowls. Top with a scoop of ricotta. Drizzle with 1 teaspoon olive oil.
Roasted vegetables are the bomb diggity. Why am I not roasting vegetables every single night? Oh yeah, because I’m usually throwing dinner together with one hand while trying to decorate a batch of sugar cookies with the other. Seriously though - I should be roasting vegetables way more often than I am. I just love them.
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