Originally posted: August 2008
This dish was the result of laziness and leftover pumpkin in the fridge.
Basically, you do the ‘holy trinity’ of roasting – olive oil, salt/pepper or any seasoning spices (e.g. mixed herbs, old bay) and garlic. Do I need to stress the importance of garlic here folks, no. I normally don’t roast tomatoes but decided to try it out to see how they would turn out. I used small yellow tomatoes and boy did they turn out yummy. The tomatoes were perfectly caramelised and had this sweetness to them. Yum! An extremely flexible recipe, you can use other veges in place of the pumpkin and tomatoes. Just make sure Mr. Garlic is there.
This is a dry pasta by the way, so no sauce for the lickin’.
Roasted Pumpkin, Tomato and Garlic Pasta
- 2 handfuls cherry tomatoes (red or yellow), okay maybe it was about a pack which would be about 250g or so
- a few cloves of garlic (I used a whole head) smashed, you can remove the skins but no need to chop the darlings
- 1/4 of a pumpkin, cut into thick slices or cubed (sweet variety – Japanese/Australian for the Singaporeans; I am pretty sure most pumpkins are sweet elsewhere)
- 250g pasta (I used spaghetti)
- Salt (Maldon salt would be heavenly)
- Seasoning salt (e.g. Old Bay) (optional)
- Mixed herbs (optional)
- Extra virgin olive oil (EVOO) or olive oil
- Pre-heat oven to 200 degree Celsius.
- Line tray with aluminium foil.
- Put tomatoes, pumpkin and garlic in bowl and sprinkle salt OR seasoning salt, pepper, mixed herbs and a few glugs of EVOO or olive oil. Toss and ensure veges are coated evenly with oil and seasoning.
- Spread veges on tray and roast in oven for at least 30 min.
- After about 20 min, boil water for pasta. Cook pasta according to package (you should end up with pasta being al dente).
- Once pasta is cooked, drain and toss it with roasted veges. You might need to add more EVOO so that it isn’t too dry.
- Sprinkle with Maldon salt and pepper and serve.