Pasta alla Walter

Roasted tomatoes and Brussels sprouts form a simple, delicious topping for vegetable radiatore pasta.

I came up with this recipe as a way to use up some things that I had on hand in the kitchen. I had picked up this super cute vegetable radiatore pasta from Trader Joe’s, and it had been sitting around in my cabinet unused for too long.

I figured a colorful pasta dish was long overdue!

I love roasting grape tomatoes in the oven. It brings out their natural sweetness and juices out and is great as a base for sauces (such as this recipe – one of our faves!). I had some Brussels sprouts in the fridge, and I love how they taste when they’re roasted, so I figured this would be a great pairing.

I added a little fresh rosemary to the roasting pan, and white wine vinegar for a bit of tanginess. Toasted pine nuts at the end add a little bit of crunch, and the freshly shaved Parmesan gives it a creamy, salty finish.

This pasta was super delicious. It was a big hit at our dinner table, and I’ll definitely be making it again. I wasn’t sure what to call this dish, so I named it after an employee at one of our favorite NYC Italian delis. Thanks for the inspiration, Walter!

Pasta alla Walter

• Yield: 4 Servings 1x

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Description

Roasted tomatoes and Brussels sprouts form a simple, delicious topping for vegetable radiatore pasta.

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Ingredients

• 3 1/2 cups grape or cherry tomatoes
• 3 1/2 cups Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• 1 medium shallot, sliced (about 2–3 tablespoons)
• 1 teaspoon fresh rosemary, minced
• 1/3 cup olive oil
• 1/3 cup white wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 12 ounces vegetable radiatore
• 1/4 cup toasted pine nuts, for garnish
• Freshly shaved parmesan cheese, for garnish
• Red pepper flakes, for garnish

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Instructions

1. Preheat oven to 350°F. Spread tomatoes, Brussels sprouts, garlic, shallot and rosemary on a baking sheet. Drizzle oil and vinegar over top, season with salt and pepper and toss well to combine.
2. Roast for 20 minutes, stir, and roast another 20-30 minutes, until the tomatoes burst and everything is starting to get browned.
3. While the veggies are cooking, cook the pasta according to the package directions to al dente. To serve, divide the pasta between 4 plates. Top each with the roasted veggies, sprinkle with toasted pine nuts, freshly shaved Parmesan cheese and some red pepper flakes. If the pasta looks a little dry, drizzle a little extra-virgin olive oil over top. Enjoy!

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Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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