Cavatappi With Roasted Cherry Tomatoes Food

CAVATAPPI WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 425°F.
• Cook cavatappi pasta al dente according to package. Save 1 cup of the pasta water for later.
• Add the tomatoes, bread crumbs, parsley, red pepper flakes and olive oil to a large mixing bowl. Toss to combine.
• Spread the tomatoes onto a baking sheet and place in the oven for 15 - 20 minutes.
• Add the Roasted Garlic Base, garlic, and pasta water to a large saucepan and cook for 2 - 3 minutes, turn off the heat.
• Remove the tomatoes from the oven and add them to the pan with the pasta.
• Toss everything together and serve immediately.

CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
• Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.

CHERRY TOMATO & RICOTTA CAVATAPPI

Steps:

• Heat the grill to its highest setting and bring a large pan of salted water to the boil. Heat the oil in a large saucepan over a medium heat and fry the garlic for 30 secs until sizzling. Add the tomatoes, then swill out the cans with a splash of water and add this, too. Season well and simmer for 15 mins to reduce slightly. When the water is boiling, stir in the cavatappi and cook for 1 min less than pack instructions.
• Meanwhile, combine the ricotta, double cream and a grating of nutmeg in a bowl, then season to taste with salt and pepper.
• Taste the tomato sauce for seasoning, then drain the cavatappi and add to the sauce along with the basil. Stir to combine. Tip half the pasta mixture into the base of a medium ovenproof dish, then dollop over half the ricotta mixture. Pour the rest of the pasta mixture on top, then spoon over the rest of the ricotta mixture. Don't worry about making it look too neat - you want large pockets of the creamy ricotta mixture throughout the bake.
• Sprinkle over the parmesan, then slide under the hot grill for 5 mins, or until the top is golden and the edges are bubbling. Serve immediately with crusty bread for mopping up the bowls.

CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES

Steps:

• PESTO: Combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
• Cook pasta according to package directions, omitting salt and fat. Drain.
• Combine pesto, pasta, and tomatoes in a large bowl; toss well.
• Sprinkle pine nuts over pasta.
• Serve immediately.

CAVATAPPI WITH SMOKED CHICKEN, SPINACH PESTO AND CHERRY TOMATOES

Steps:

• Cook pasta according to directions.
• Drain well.
• In a large mixing bowl combine the cooked pasta, Spinach-Basil Pesto, recipe #217019, smoked chicken, cherry tomato halves.
• Toss well.
• Spoon into six bowls.
• Evenly sprinkle walnuts and cheese.
• Serve.

CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA

Steps:

• Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
• Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.