Eating In // Orechiette with Roasted Brussels Sprouts & Blistered Tomatoes
This pasta makes a great side dish. You could make it your main entree by poaching an egg or adding some chicken. It's one of those dishes where you let the oven do some of the work fo you. It isn't something with tons of ingredients so the quality of ingredients is extra important. You'd be surprised at how far garlic and s+p can get you in life.
Ingredients:
Serves 8
1/2 lb Brussels sprouts, sliced in half lengthwise
4 cloves of garlic
1/4 cup olive oil (maybe more)
2 quarts cherry tomatoes
1 lb orecchiette pasta
1/4 chopped fresh parsley
Salt & pepper
Grated Parmesan (optional)
Directions:
- Preheat the oven to 400 degrees. Chop up two cloves of garlic and toss it with the Brussels sprouts. Lay the Brussels onto a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Keep an eye on them and roast until golden.
- While that's in the oven, get a big pot of pasta water boiling. Be sure to add plenty of salt to the water. Add the pasta once the water is rolling.
- While the pasta boils and the Brussels roast, grab a saute pan and coat with olive oil and heat over medium-high. Add the tomatoes and allow them to blister and roast in the pan. Add two cloves of thinly sliced garlic to the pan.
- By the time the sprouts are golden, take the tomatoes off the heat and drain the pasta. Toss everything together with cheese (if you like). Sprinkle the chopped parsley over top. There should be plenty of oil from the tomatoes and the Brussels sprouts but if you like, you can add more. That's it!
