Roasted Cherry Tomato and Garlic Sauce
With 9oz BGK pasta, serves Four for dinner
Ingredients for roasted sauce:
4 generous cups of Cherry and other small fleshy tomatoes
10 large cloves garlic, peeled
¼ c olive oil
1-2 hot red chilies (to your heat preference)
½ tsp sugar
1 tsp salt
½ tsp fresh ground black pepper
Ingredients for finishing the pasta:
10 med-small leaves Genovese basil
1-2 c grated hard cheese you like, such as Parmesan, Asiago or Romano
Preheat oven 400F
Leave cherry tomatoes whole. Cut the rest of the tomatoes as needed to match their size. Thinly slice the garlic and the chili peppers. Line a roasting pan that will just fit all these ingredients with parchment paper. Add the tomato mixture to the roasting pan with the sugar, salt, pepper and olive oil, then toss to evenly coat. Place the pan in the oven and roast for about 30 minutes—the garlic will soften and the tomatoes shrivel and release their juice. A bit of browning is fine.
While the tomatoes are roasting, bring your pasta water to a boil and add the salt as per instructions on the bag.
When the tomatoes are done, add them and all the nice juices to a 12” or larger frying pan.
When your pasta is almost done, add ½ cup of the pasta cooking water to the tomatoes and bring to a vigorous simmer. When the pasta is just al dente, drain it (but save a cup of the cooking water) and add it to the tomato sauce. Increase the temperature of the sauce to keep it simmering. The pasta will finish cooking in the sauce and absorb the delicious juices. Add a bit more pasta water if the sauce seems dry. This whole process will take a few minutes. Stir gently to distribute the sauce as it thickens. As this is cooking, thinly slice, or tear, the basil as you like.
When your sauce is thickened, but still fluid, turn off the heat (or to very low) and add 1 to 1.5 cups of grated cheese to your liking. Don’t cook after adding the cheese as it can break and become oily. You can loosen the sauce if needed with a bit more pasta water. Stir in most of the basil, taste for seasoning.
Serve in warm bowls. Top each serving with a bit more cheese and the rest of basil.
Mexican Verano (Summer) Pasta
With one 9oz bag, serves 4
Ingredients: ingredients written in bold type are in the BG Kitchen Bag!!!
9oz BGK Pasta—Poblano, or other of our Chili, Corn, or Tomato pastas
2 ears corn, cut kernels off the cob
2 red chilies--1 sliced thin, 1 fine chopped (add to your heat preference)
1 basket SunGold, or cherry tomatoes
2 TB butter
1 bunch green onions--roots removed, rough chopped
1 sm bunch cilantro--rough chopped
3 lg cloves garlic--smashed, peeled, rough chop
1/4c olive oil
1 lime--zested and juiced, both reserved separately
2 med, just ripe Avocados at room temperature--remove flesh and reserve (1.5c total)
Extra Garnishes: crumbled Cojita cheese (or substitute Feta), hot sauce of your choice if desired, homemade chips, or your favorite brand, to add some crunch!
Melt the butter in a 12’ or bigger sauté pan. Add the thinly sliced red pepper and the corn kernels to the pan. Add a ½tsp of salt and sauté for just a minute or two to soften the vegetables. Turn off heat under the pan.
Cut ¾ of the basket of tomatoes in half, adding these to the pan with the corn. Chop the rest of the tomatoes into quarters and put in a small bowl you set aside for a garnish mix. To the garnish bowl, add the finely chopped red chili peppers, lime jest, and a small handful of chopped cilantro leaves. Mix together and set aside for serving.
Add pasta to boiling, salted water and cook as per bag instructions. While the pasta is cooking, add the chopped green onions, 1/3-1/2 of the bunch of cilantro (to taste), garlic, lime juice, and the olive oil with 1tsp of salt to a food processor, pulse until well-combined. Add the avocado flesh to the mixer and pulse until smooth. Adjust salt and lime to taste. Be bold!
Put the pan of corn on very low heat, add the avocado puree to the pan. When the pasta is done, drain it and add to the pan along with 1/2c of the pasta cooking water. Toss the pasta gently with the sauce.
Serve the pasta in warm bowls. Top with the tomato-chili-lime zest-cilantro garnish mix, crumbled Cojita cheese, chips, and some hot sauce to taste.
(Recipe Hilary Austin)