Ingredients: |
Ingredients: 12 plum tomatoes, quartered lengthwise
5 tsp. olive oil, divided
1 small head of garlic
fresh ground pepper
1 bunch thin asparagus, trimmed and cut into 2 inch lengths
1 lb. large shrimped, peeled and deveined
3/4 of a 1 lb. box of pasta (bow tie or fusilli)
2 tsp. lemon juice
1 Tbs. fresh oregano or 1 tsp. dried
1 Tbs. fresh thyme or 1 tsp. dried
Salt to taste
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Directions: |
Directions:Set oven rack in lower third of oven. Preheat oven to 450º. In large roasting pan, toss tomatoes with 3 tsp. olive oil and a generous grinding of pepper. Slice the top 1/2 in. off the garlic head and discard; pull off any loose paper skin. Wrap in aluminum foil and add to roasting pan.
Roast for 20 min., without stirring, or until the tomatoes are wrinkled and beginning to brown. Scatter the asparagus and shrimp over the tomatoes and roast for 10 min. longer, or until shrimp are curled and firm and the asparagus is tender. Remove the garlic from the pan, unwrap and let cool for 5 min. Cover the roasting pan to keep warm.
As shrimp is cooking, cook pasta until tender but firm (Al dente). While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.
Drain the past and return to the pot. Add the remaining 2 tsp. of olive oil, mashed garlice, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta with the seasonings. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits that have adhered to the bottom of the pan. Serve immediately and be ready to receive raves!
Makes 4 large servings. Prep time 20-30 minutes. Cooking time 30 min. |
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