Aglio e Olio with Roasted Tomatoes

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

Toss tomatoes with 2  T. oil.

Arrange cut side up on a parchment lined baking sheet. 

Roast 5 hours at 200.  

Chop kale into 2" pieces.  

Cook pasta 4 minutes.   Add kale and cook another 5 minutes.  Reserve 1 cup pasta water then drain. 

Heat 1/4 c. oil and garlic in skillet. Cook 4 minutes.  

Add pasta mixture, tomatoes, salt, crushed red pepper and reserved water.

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.

​Ciao!

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