Spicy Roasted Tomato Pasta

By Misa Misono

Pasta is my go-to weeknight meal. I fell in love with cooking while studying abroad in Italy as an undergraduate, and my experience there shaped my cooking style. Patiently mentored by my host parents in the kitchen, I learned that great food doesn’t have to be complicated, arduous, or require expensive, exotic ingredients. This simple pasta dish reflects my learnings that fateful summer, as well as my general philosophy on food: quality ingredients + simple preparation = delicious.

Spicy Roasted Tomato Pasta combines classic Italian ingredients – tomatoes, garlic, wine – and adds a kick of heat with red pepper flakes. High-quality canned tomatoes transform summer fruit into complex winter flavor. Infused with garlic and topped with grated parmesan, it’s a veritable Italy on a plate.

Simple, easy, and with the advent of whole wheat and multigrain pasta, healthy, Spicy Roasted Tomato Pasta delights the senses. As an added bonus, it requires only one cooking pot, making clean up easy. Pour yourself a glass wine and enjoy this hearty, robustly flavored meal.

Buon appetito!

Shopping notes:
Because tomatoes are so important to this dish, I think it’s worth paying a little more for a good quality can of roasted tomatoes. I like Muir Glen Organic. Also, I recommend NOT purchasing the cheese in a shaker-can.

Cooking tools: 1 large pot, large enough to boil pasta

Tip: The heat of the pepper flakes increases over time, so err on the side of caution when adding them during the cooking process!

Ingredients:
1 ½ cups penne or rotini pasta, preferably whole grain
1 15 oz. can fire-roasted tomatoes
1 ½ teaspoons extra virgin olive oil
¼ cup red wine, white wine, or chicken broth
½ teaspoon dried flat leaf parsley (or 1 teaspoon fresh)
1 medium clove of garlic, chopped fine or put through a garlic press
¼ - 1 teaspoon red pepper flakes, depending on desired heat

Grated parmesan (look for “parmigiano reggiano” at the store) for topping
Salt and pepper to taste

DIRECTIONS
Fill large pot with enough water to cook pasta. Add a teaspoon of salt. Bring to a boil.

While the water is coming to a boil, open can of tomatoes and chop garlic. If you’re too lazy to chop the garlic or don’t have a press, smash it and use as directed below, but remove before serving the pasta. Measure parsley and red pepper flakes, add to open can of tomatoes. Put a pinch of salt into the can as well. Don’t worry about mixing it at this point.

Cook pasta according to directions. Before draining, get a small measuring cup (or shot glass) and fill with cooking water. Set aside. Drain pasta and return pot to stove.

Turn down heat to medium. Add olive oil, tilt pot to distribute. Add entire can of tomatoes. Cook for 1 minute, stirring frequently with a spatula/spoon. Add garlic, stir. When you can smell the garlic (about 15-30 seconds), add the wine/broth. Stir. Cook for another 2-4 minutes, until the mixture does not smell alcoholic and some of the liquid has evaporated.

Add pasta and pasta water. Stir to coat the pasta, and let cook for 1 more minute.

Scoop into bowls, top with parmesan, and enjoy!

Makes 2 servings