First things first. Read the directions. You should always read the recipe. I mean fully read it–don’t just skim through it. This recipe is a perfect example of me rushing and not fully reading the recipe. I skimmed it, but failed to read the “slow roast cherry tomatoes for 3 hours on 225”. So I got home from work–ready to make this delectable looking dish. I sat down to finally read the recipe in full and BAM! 3 hours? Umm…. that would mean we would be eating at 11! Don’t think this recipe is happening tonight. But, what I did do is slow roast the tomatoes that evening, so when I got home the next night I could make this super simple and tasty pasta!
Adapted from: Two Peas & Their Pod
Prep Time: 3 hours
Cook Time: 20 minutes
Ingredients for the Slow Roasted Tomatoes:
2 cups grape tomatoes (1-2 packages depending on the size of the container)
4 cloves garlic, unpeeled
Drizzle of olive oil
Salt and pepper
Ingredients for the Pasta:
1 pound orecchiette pasta
1 tablespoon olive oil
2 tbsp chicken broth
3 cloves garlic, chopped
2 cups artichoke hearts
1/4 cup freshly chopped basil
1-2 ladles of pasta water
Salt and pepper, to taste
Parmesan cheese, to garnish the pasta dish
1. First you will want to slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the tomatoes in half and place in a gallon-size baggie. .Place the cloves of garlic in the baggie with the tomatoes. Drizzle tomatoes and garlic with olive oil and season with salt and pepper. Toss around until all the tomatoes and garlic have a little olive oil on them then place on the prepared baking sheet. Bake the tomatoes for 2-3 hours. *You will smell when they are done and they will look (a tad) shriveled. *Remember both times I’ve made this recipe I’ve cooked the tomatoes the day before. If you are doing this just package them in a sealed container.
2. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes (according to the package instructions).
3. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil at medium heat. Add the garlic and cook until fragrant about 3-5 minutes. Stir in slow roasted tomatoes, artichoke hearts, and two tablespoons of chicken broth (this is something I added to the recipe. I didn’t want my veggies to burn and I wanted it to be a tad moist. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.
4. Carefully drain the pasta and reserve 1-2 ladles of pasta water. Add the pasta into the skillet with the “sauce”. Lightly toss. This is when you’ll judge if you want to add a ladle or two of pasta water. I typically add it. I think it helps bring the “sauce” together. Serve immediately and garnish with Parmesan cheese and more chopped basil.