Pasta d'estate
Pasta and macaroni
Italian cuisine
Yeah, that's probably not actually the right way to say summer pasta in Italian...but it's the Italian spirit that counts, right? I'd call this pasta Italian in the way that pasta Primavera is, ie. not very, except for that fundamental indicator of Italian-ness, the use of pasta. And, like Primavera (good Primavera, that is), it's a jungle-like tangle of vegetables and said pasta, which is speedy, fresh and phenomenal.
<br />I began making this pasta in high school, as I was starting to chop and stir my way into cooking proficiency. My taste and cooking has changed a great deal since then (I no longer crave - forbidden - oatmeal creme pies as my afternoon snack, for example), but I still do love this pasta. It just comes together so nicely.
<br />And, I know it's not standard practice to turn on the oven and roast vegetables in the summer, but I think it's worth it for this dish. Something about the way the caramelized edges of the roasted vegetables melt into the pasta and contrast with the sharp garlic and juicy sweet cherry tomatoes, it's just good.
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