Cavatappi With Roasted Cherry Tomatoes Recipes

CAVATAPPI WITH ROASTED CHERRY TOMATOES AND PESTO

Steps:

• Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper and coat it with nonstick cooking spray. Place the tomatoes and thyme sprigs on the baking sheet and toss them with 2 tablespoons olive oil. Season with salt and pepper. Roast for about 30 minutes, until they are wrinkley and slightly collapsed.
• While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add 1/3 cup of the oil, a bit of salt and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil. Add the cheese and pulse until blended in.
• Cook the cavatappi according to package directions. Reserve ½ cup of the cooking water, and drain the pasta. Toss the pasta with the cooking water, remaining 2 tablespoons olive oil (more if it seems dry) and half of the roasted tomatoes (discard the thyme sprigs), and transfer to a serving bowl. Distribute the rest of the tomatoes over the pasta, dollop the pesto on top, and toss. Add more olive oil if desired. Serve hot, warm or cold.

CAVATAPPI WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 425°F.
• Cook cavatappi pasta al dente according to package. Save 1 cup of the pasta water for later.
• Add the tomatoes, bread crumbs, parsley, red pepper flakes and olive oil to a large mixing bowl. Toss to combine.
• Spread the tomatoes onto a baking sheet and place in the oven for 15 - 20 minutes.
• Add the Roasted Garlic Base, garlic, and pasta water to a large saucepan and cook for 2 - 3 minutes, turn off the heat.
• Remove the tomatoes from the oven and add them to the pan with the pasta.
• Toss everything together and serve immediately.

CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES

Steps:

• PESTO: Combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
• Cook pasta according to package directions, omitting salt and fat. Drain.
• Combine pesto, pasta, and tomatoes in a large bowl; toss well.
• Sprinkle pine nuts over pasta.
• Serve immediately.

CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA

Steps:

• Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
• Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.