I LOVE pasta, especially when I am marathon training. With the Berlin Marathon on the horizon this year after being deferred from last year due to Covid and everything being cancelled world wide, I am on my training jam and very much looking forward to it this year. This strozzapreti with roasted tomatoes was a recipe I came across in The New York Times recently. It’s very refreshing and light as it doesn’t have a heavy tomato sauce but just the roasted tomato and some of it’s juices.
Strozzapreti with Roasted Tomatoes
INGREDIENTS
FOR THE SAUCE
- 12 ounces (about 22) cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, minced
- ⅔ cup finely grated pecorino cheese
- ¼ cup, firmly packed, fresh basil or parsley leaves
FOR THE PASTA
- 1 cup grano duro flour or unbleached all-purpose flour, more as needed
- 2 large eggs
- Salt
PREPARATION
FOR THE SAUCE
- First, for the sauce: Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves.
- Next, toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown.
- Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
- For the Strozzapreti: On a wooden counter or large cutting board, mound 1 cup flour and make a well in center. Break eggs into well.
- Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough.
- Finally, Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
