My personal food continuum continues...
I’m finally posting a recipe that I’ve wanted to share for quite a long time.
What I learned after many attempts at trying to perfect this dish is that you can’t overcook the veggies and they need to be a certain size prior to roasting. If you cut them too small, the roasting process can render them barely recognizable.
So here goes folks…
1 large yellow zucchini cut into 1 1/4″ pieces
2 very large peppers cut into 1.5″-1 3/4″ pieces (I like red, yellow and/or orange. Save the green pepper for another time). Remove the core, seeds and ribs
18-20 whole baby carrots
1 medium unpeeled eggplant cut into 1 1/2″ pieces
2-3 large shallots sliced 1/2″ thick
20-25 cherry tomatoes (pinched prior to roasting to remove seeds). Heck, you can take some plum tomatoes, seed and quarter them for that matter. How about both?
10-12 small (peeled) garlic cloves. Unpeeled cloves are fine, however remember to squeeze garlic out of peel when roasting process is complete
Fresh Basil (about 1 cup coarsely chopped)
1/4 to 1/3 cup EVOO*
Juice from one small lemon
About 2 tsp. kosher salt
3/4 lb pasta
White and/or black mill pepper
Parmigiano Reggiano (optional)
Process with Technique
*Mix veggies in bowl with most of the EVOO, 1 tsp. salt and some fresh pepper, reserving some EVOO to drizzle over final dish
*Place mixture in roasting pan (you may need two of them) and roast in preheated 400 degree oven for about 30 minutes…stirring once or twice in this time
*While veggies are roasting, cook pasta. I like shells or rotini or farfalle or any combination of these shapes, however you know the story…whatever shape makes you happy is what you use.
It’s not necessary to cook the pasta al dente for this dish.
Reason: If you do, it could dry out the pasta salad as liquids will be soaked up by pasta prepared al dente.
This is one dish that I will not cook pasta al dente.
*Drain pasta, reserving about 1/3-1/2 cup pasta water and rinse with a little water to cool.
*Place roasted vegetables, basil, fresh squeezed lemon, reserved pasta water and pasta back into the pasta pot and toss thoroughly, but gently. Salt and pepper to taste
*Place on platter, drizzle rest of EVOO on top and feel free to sprinkle with Parmigiano Reggiano
*Best served at room temperature
As usual, please feel free to comment below…and remember:
Pasta Must Never Be Kept Waiting