To go along with my recent Spring-friendly wine posts, I concocted an asparagus and roasted tomato pasta dish this weekend. I love when asparagus starts to appear in the grocery store, it makes me feel like skirts and sandals are just around the corner.
I started by roasting 6 or 7 roma tomatoes. You just cut them in half, scoop out the seeds, toss them with olive oil and chopped garlic, and put them on a parchment paper lined baking sheet. Bake them at 350F for 30 minutes, then up the temp to 375F for about 15 minutes so they get roasty.
While those were finishing up in the oven and my penne was cooking on the stove, I fried a small amount of bacon with some chicken breast pieces (I cheated a bit by buying a rotisserie chicken and just tearing up the white meat for this dish). I think pancetta would have been tastier than bacon but I forgot to pick some up. In another pan I sauteed chopped asparagus, diced onion and minced garlic in olive oil.
Then I just tossed it all together, added a bit more olive oil, and some salt and pepper. And there you have it! Fresh, delicious penne, with a different bit of flavour in each bite. We paired it with a bottle of white that was kicking around in the fridge. A very excellent, home made, restaurant worthy date night dinner.