Friday, April 20, 2012

roasted tomatoes,caramelized onions & goat cheese pasta

There's a place for overly intricate recipes with a long list of exotic ingredients and techniques.  That place is not my kitchen.  I prefer recipes that really allow a handful of ingredients to do what they do best.   In the case of this dish (based on an old Bon Appetit recipe) it's all about sweet roasted tomatoes, rich carmelized onions and tangy goat cheese.  And that's about it.  Anything else would just be gilding the culinary lily.

2 pints grape tomatoes
3 red onions, thinly sliced
8 oz pasta of your choice (I used linguine)
5-7 oz goat cheese
Olive oil
Salt & pepper

Preheat oven to 375.  In a 9x13 baking dish toss tomatoes with olive oil to coat.  Season with salt and pepper and roast for about 45 minutes or until the tomatoes begin to brown and collapse.
Heat 1-2 tablespoons olive oil in a heavy skillet over high heat, add onion and cook until they start to brown - about 5 minutes.  Reduce heat to medium-low and cook for 25 minutes until onions are brown and softened.  (Do not rush this! It's tempting but caramelized onions are worth the wait!) Salt the onions and cook another 5 minutes until the caramelizing is complete.

While the onions are cooking down, cook pasta according to package instructions. Drain. (I saved a little bit of pasta water to deglaze the onion pan and add back into the mix - why waste that caramelized flavour?)

Toss together pasta, tomatoes, onions and most of the goat cheese (keep aside a bit for garnish).  Plate it, crumble the remaining goat cheese over top and that's it! Enjoy!

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