End of Summer Pasta

• Ingredients

• 2 lbs cherry tomatoes

• 1 head of garlic

• 1 bundle of scallion (roughly 1/2 c)

• 1/4 c + 2 tsp olive oil

• 2 tsp + 1/2 tsp salt

• 1 tsp + 1/4 tsp ground black pepper

• 1 lb pasta of choice

• 1 bundle of basil (roughly 1/2 c)

• 1 tbsp dry white wine

• 1 tbsp unsalted butter (cold)

• 1/4 c pasta water (reserved)

• *if desired*

• Parmesan

• Lemon zest

• Parsley

Method

1. Preheat the oven to 425°. Prepare a baking sheet by lining it with aluminum foil. Wash and pat dry the tomatoes, basil, parsley and scallions. Cut the white bottoms off the scallion (a tip for regrowing below). Add the tomatoes to the baking sheet, drizzle atop the 1/4 c olive oil, salt and pepper. Set aside.

2. Carefully, cut the top off the head of garlic. To a small piece of foil, add the garlic and scallions, drizzle with 2 tsp olive oil salt and pepper. Gather the corners and pinch close the  top of the foil. Place the garlic and scallion pocket onto the foil lined baking sheet and into the oven. Bake for 25-30mins. Remove the oven allow to cool for 10mins.

3. While the veggies cool slightly, in a large pot boil the pasta of your choice—until al dente. Reserve roughly 1/4-1/2 c pasta water. Drain the pasta and set aside.

4. Reserve 1 dozen of the roasted tomatoes—for later. Then, to a blender, add the remaining roasted tomatoes, garlic, scallions, basil, wine and blend until smooth in texture. Using the same pot (used for the pasta) pour the blended sauce place over LOW-MED heat. Stir in the 1/4 c pasta water and bring to a simmer. After 5 mins, add in the cold butter and mix until melted and silky.

5. Remove from heat, add back in the pasta and toss to evenly coat the noodles. Plate the pasta, place the reserve tomatoes atop and finish with a drizzle of olive oil, some lemon zest, minced parsley and parmesan. Enjoy!

Chef Note: Clean the bottoms of the scallions and place into a clean glass or jar—filled 1/3 way full with cool water. Place in an area near sunlight.

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