-1 bag penne pasta (i used brown rice pasta to make it gluten free)
-20oz cherry tomatoes
-1 lemon (juice and zest)
-8 garlic cloves peeled
-1/3 cup olive oil
-¼ cup roasted pine nutes
-2 tsp kosher salt
-2 tablespoons kosher salt (for pasta water)
-1/2 tsp red chili flakes
-pinch of black pepper
-1 bag fresh arugula (for plating)
1.Preheat oven to 450
2.In an oven safe casserole dish add 20 oz cherry tomatoes, 8 peeled garlic cloves, ⅓ cup olive oil, 2 tsp salt, ½ tsp red chili flakes and stir until tomatoes are evenly coated. Cook at 500 degrees for 20 min or until tomatoes are blistered with faint char marks.
3.While tomatoes cook, heat pasta water (make sure to salt) toa rolling boil. Add pasta and cook for 8 minutes (or whatever the package says).
4.Remove tomatoes from oven and smash the garlic cloves into little pieces. Add the zest and juice of 1 lemon (about 1 tbsp of zest and 2 tbsp of juice), and 1/4 cup roasted pine nuts.
5.Drain pasta and add to the tomatoes, stir and salt to taste.
Serve on top a bed of arugula and enjoy! 🙂
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