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Pasta with Roasted Vegetables and Arugula

Pasta with Roasted Vegetables and Arugula

Everyday Food, January 2010 http://www.marthastewart.com/313296/pasta-with-roasted-vegetables-and-arugul
4.23077
Rated
84.6154100(14)14
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 2 pints grape tomatoes
    • 4 garlic cloves, unpeeled
    • 3 shallots, cut into eighths
    • 2 tablespoons fresh thyme leaves
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and ground pepper
    • 8 ounces rigatoni pasta
    • 1/3 cup pitted olives, such as Nicoise, coarsely chopped
    • 3 cups baby arugula or spinach

Directions

  1. Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
  3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

Cook's Note

You can refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat; add the arugula just before serving.

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