I love pasta. I could eat it for every meal, and some days I do. I've grown a bit from my teenage days of pouring cold Prego right over hot noodles, but when I don't feel like spending a lot of time cooking, nothing beats a quick bowl of spaghetti with some olive oil and parmesan.
Anyone can boil noodles, so the key to good pasta is the sauce. My personal favorite is garlic oil, a can of diced tomatoes, and spices, but tonight I was in the mood for something different. After a couple of minutes of staring at everything in my refrigerator and pantry that I had ever considered putting on pasta, I had this week's recipe.
Rotini with Roasted Tomato Pesto
10-12 oven roasted tomatoes (slice roma tomatoes in half, toss with olive oil, sprinkle with salt, pepper, and sugar, bake at 350° F for 3 hours)
2 cloves garlic, minced
1/2 cup artichoke hearts
1/2 cup pine nuts
1/4 cup fresh basil (I was out, so I used a tablespoon of dried basil)
1 teaspoon sweet curry powder
1/4 teaspoon crushed red pepper
1/4 cup grated parmesan
1/4 cup extra virgin olive oil
1 pound rotini pasta
1/2 cup heavy cream
salt and pepper
Place first tomatoes, garlic, artichoke hearts, pine nuts, spices, and parmesan in food processor, adding salt and pepper to taste. Puree to a thick paste. While running the food processor, drizzle in olive oil.
Bring 4 quarts of salted water to a boil. Add the noodles and cook until al dente. Drain the noodles, reserving up to 1 cup of the pasta water.
Heat the cream over medium heat. Add the pesto to the cream and simmer for 2-3 minutes. Toss the pasta and pesto cream in a large serving bowl, adding pasta water if the mixture is too dry. Serves 6.