Parigi's penne pasta with roasted garlic

4 Servings

Ingredients

Quantity Ingredient
20 Cherry tomatoes; stemmed and halved
1¼ cup Extra virgin olive oil
1 Head roasted jumbo garlic
1 cup White wine
1 tablespoon Unsalted butter
20 Fresh thin asparagus spears
1 pounds Fresh penne pasta
1 bunch Fresh basil; chopped
Salt and pepper to taste
4 ounces Goat cheese; room temperature

Directions

Preheat oven to 300 degrees. Place cherry tomatoes on sheet pan, and drizzle with ¼ cup olive oil. Bake about 20 minutes, until tomatoes are a bit shriveled and slightly brown at the edges. Remove from oven, and reserve. Slice head of roasted garlic in half horizontally. Squeeze each half to extract meat, and reserve.

Place wine, butter, and asparagus in sauté pan or skillet over high heat.

After wine-asparagus mixture comes to a boil, add tomatoes and garlic meat.

When all but ¼ cup of liquid has evaporated, reduce heat to medium and add salt and pepper to taste.

Fill deep saucepan with water. Add pinch of salt and pepper, and bring to boil.

Drop pasta into boiling water, and cook until it is al dente, about 2 minutes. Drain pasta, and add to asparagus-tomato mixture. Add basil and remaining olive oil. Toss pasta and sauce, then spoon into 4 bowls and crumble goat cheese on top. Serves 4.

Recipe by: unknown

Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 27, 1998

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