The roasted tomatoes can actually done a day or two ahead. They are the sort of thing you can do if you find yourself with a surfeit, and can be used for pasta, in salads, pureed for a sauce or a soup.
INGREDIENTS: 1 pound cherry, or other small tomato, stems removed and washed 1 large white or yellow onion, diced ¼ inch 3-4 cloves garlic, minced 6 inches of fresh tender rosemary sprigs Salt and pepper to taste Olive oil as needed 1 pound orecchiette Pecorino Romano cheese to tasteMETHOD:
Heat oven to 425°F. Put tomatoes into a large bowl and add a few drops of olive oil. Roll tomatoes around to coat with oil, then place in a roasting pan or sheet pan with sides large enough so the tomatoes are not crowded or touching. If too crowded they will cook into a puree instead of roasting. Take four inches of the rosemary and cut it into 1 inch or shorter pieces and scatter over the tomatoes. Place in the upper third of the oven and cook 15-20 minutes. Check. The tomatoes should be softening, and picking up golden tones and caramelizing a little. Continue cooking until the tomatoes have colored but are not collapsing. They should shrink a bit and the color should deepen. Taste one- the sugars should have concentrated, the flavor deepened. Remove after they reach this stage. Discard the rosemary and season with salt and pepper.
If there is liquid in the pan, reserve it in a cup. If not using tomatoes right away, place in a container with a tight lid and refrigerate after they cool.
Heat water for pasta according to package instructions. Have ready a bowl for reserving 2 cups pasta water once it cooks for sauce. Begin cooking pasta.
Heat a large sauté pan over medium-high heat. Generously film with oil. When the oil is hot, add a 1-inch sprig of fresh rosemary and cook until the rosemary is betting crisp. Remove from the pan and discard. Add the onions and toss to coat with oil. Season with salt and pepper and cook until softened.
When the pasta is done, remove 2 cups pasta cooking water and reserve, then drain pasta.
Add the garlic and cook until fragrant. Add the tomatoes and toss to coat with oil. Tear the needles off the last inch of rosemary and scatter into the tomatoes and onions. Cook to heat tomatoes through.
When tomatoes are hot, add the pasta to the pan and toss to combine. Add the reserved tomato liquid if any was left, and toss to coat ingredients. Cook down 50%, then add 1 cup pasta water. Reduce 50%, then add the rest and a drizzle of olive oil. Toss some more and cook until the liquid in the pan thickens a little and glazed the pasta and vegetables.
Transfer to a platter and use a vegetable peeler or cheese puller to slice off thin shards of cheese to cover 50% of the pasta. Serve, passing the Romano for those who want more cheese.
Chef’s Notes: If you wanted, you could add 2-3 handfuls of wild arugula right at the end, and toss it a couple times to mix in.
Serves: 4
Source: Chef Andrew E Cohen
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