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Recipe Detail Page
Rotini with Oven Roasted Vegetables
Autumn 2002
This colourful recipe is perfect as a vegetarian main dish or as an appetizer paired with grilled steak or duck. The caramelized flavour of the tomatoes is particularly intense. Blue cheese would be a perfect addition to this dish.
Serves 4 as a main course, 6 as an appetizer
6 plum tomatoes
Salt and freshly ground pepper
1 tbsp (15 mL) chopped garlic
1/4 cup (50 mL) olive oil
1 tsp (5 mL) chopped fresh thyme
1 medium red onion, cut into 8 to 12 wedges
2 cups (500 mL) rutabaga, peeled and cut into 1/4-inch (5-mm) thick batons
2 cups (500 mL) broccoli florets
10 cups (2.5 L) water
1 tbsp (15 mL) salt
2 cups (500 mL) rotini pasta
Sauce:
2 tbsp (25 mL) red wine
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/2 cup (125 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) chopped basil
1. Preheat oven to 400ºF (200ºC).
2. Cut tomatoes into quarters lengthwise and seed. Place tomatoes cut-side up in a metal baking dish. Sprinkle with salt and pepper. Mix together garlic, 2 tbsp (25 mL) oil and thyme. Toss with tomatoes and bake 30 to 40 minutes or until tomatoes are beginning to shrivel and juices have caramelized. Reserve tomatoes in baking dish until needed.
3. Place onion, rutabaga and broccoli in a bowl. Toss vegetables with 2 tbsp (25 mL) oil and season with salt and pepper. Transfer to a baking sheet in a single layer. Bake for 20 to 25 minutes turning once or until tender. Place in large bowl and keep warm.
4. Fill large pot with 10 cups (2.5 L) water and add salt. Bring to a boil. Add rotini and cook until just al dente, about 10 to 12 minutes. Drain, reserving 1/4 cup (50 mL) pasta cooking water. Add pasta to vegetables.
5. Remove tomatoes from baking dish. Slice in half and add to pasta. Place baking dish on heat and pour in wine, reserved pasta cooking water, olive oil and red wine vinegar. Bring to boil, stirring up any caramelized bits on base of dish. Add to pasta and stir to mix. Season with salt and pepper and sprinkle with Parmesan and basil.
Serves 4 as a main course, 6 as an appetizer
