This dish stands on its own as a vegetarian dinner, but if you crave meat, it pairs well with sauteed Italian sausage or bratwurst. Adapted by Kristen Browning-Blas from a recipe in the January 2010 issue of Everyday Food. Serves 8, or 4 with leftovers for all.
Ingredients
2 pints grape tomatoes
4 garlic cloves, unpeeled
4 shallots, cut into eighths
1 sweet potato, peeled and cut into 1-inch pieces
1 bulb fennel, sliced lengthwise
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
16 ounces rigatoni pasta
1/3 cup pitted, sliced Kalamata olives
3 cups baby arugula or spinach
Parmesan cheese
Directions
Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, sweet potato, fennel and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic and sweet potato are soft, 30 to 45 minutes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
Peel roasted garlic and mash with the flat side of a chef’s knife. Add to pasta pot, along with vegetables, olives, pasta water and arugula. Cook over medium-high until sauce thickens, about 3 minutes. Grate parmesan cheese over pasta to serve.
