With the exception of the Olive Oil, which is Trader Joe's First Lady Reserve Olive Oil (a great buy at about $5), and the pasta - Trader Joe's Organic Whole Wheat - everything in this dish was grown and sold to me by local farmers, either at the Worthington or North Market Farmers' Markets. It's great to wonder around the market, gathering inspiriation for the week's meals. It's even a great feeling to run out of produce halfway through the week, and plot what you will buy next week. I really have to start giving credit to the farmers who grow this stuff; the only one I can credit is Just This Farm, who has been growing outstanding garlic and herbs for a few years, and has recently branched out into poultry (you can find them Saturdays at the North Market Farmer's Market). Aside from being really fresh and delicious, this recipe is also vegetarian - oh my - even vegan- friendly.
Market Pasta with Heirloom Tomatoes and Roasted Garlic - serves 2
4 cloves garlic, still in skins
1 cup heirloom cherry tomatoes - I also added one Roman Candle tomato, because the farmer told me that it has an intense but low-acid tomato flavor, prized in particular for making tomato paste.
1 medium onion, white or red, halved and sliced
3-5 stalks oregano, or about 1 tbsp rough chop
10-12 basil leaves, or about 2 tbsp rough chop
1 cup various baby squash, halved, or 1 medium zuccini, sliced
Good olive oil
salt
pepper
4-6 ounces dry penne pasta, depending on appetites of those involved
Preheat your oven to 400 degrees and line a baking sheet with aluminum foil. In a bowl, combine the garlic, tomatoes, onion, oregano and basil. Drizzle generously with olive oil, and sprinkle with salt and pepper. Place on the baking sheet in one layer and bake for 30 minutes. At the 30 minute mark, toss the squash in olive oil, salt and pepper, and add to tomatoes. Continue to roast for another 15 minutes; if anything on the sheet begins to turn excessively brown, turn the heat down to 350.
Prepare the pasta according to package direction and drain; move the empty pan back to low heat and remove the tomato mixture from the oven. Remove the garlic cloves and carefully squeeze the soft garlic from the skins, into the pot. Add the pasta back to the pot and stir vigorously for a few seconds, to break apart the roasted garlic. Add the tomatoes and squash to the pot and give everything a good stir. Place in bowls and drizzle with more good olive oil and sprinkle with a little sea salt.
