Ingredients with Measurements:
- 1 lb Testùn Ciuc pasta
- 1 head of garlic
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Place on a baking sheet and roast for 30-35 minutes, or until the garlic is soft and fragrant.
3. While the garlic is roasting, wash and dry the cherry tomatoes. Toss with 1 tablespoon of olive oil and season with salt and pepper. Spread the tomatoes out on a separate baking sheet and roast for 20-25 minutes, or until they are slightly charred.
4. Bring a large pot of salted water to a boil. Add the Testùn Ciuc pasta and cook for 8-10 minutes, or until al dente. Drain the pasta in a colander and set aside.
5. Once the garlic is done roasting, remove it from the oven and let it cool slightly. Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
6. In a large bowl, combine the cooked pasta, roasted garlic, and roasted cherry tomatoes. Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 55g
Protein per serving: 10g
Substitutions for ingredients:
- Testùn Ciuc pasta can be substituted with any other short pasta, such as penne or fusilli.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Olive oil can be substituted with any other cooking oil, such as vegetable oil or canola oil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped spinach or kale for extra greens.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to toss the pasta with the roasted garlic and tomatoes while they are still warm to help the flavors meld together.
- Use a good quality olive oil for the best flavor.
- Reserve some of the pasta cooking water to add to the dish if it seems too dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or a side of roasted vegetables.
Troubleshooting advice:
If the pasta seems too dry, add a splash of pasta cooking water or additional olive oil.
Food safety advice:
Be sure to wash your hands and all cooking surfaces before preparing this dish. Make sure the pasta is cooked to a safe temperature of 165°F.
Food history:
Testùn Ciuc is a type of pasta from the Liguria region of Italy. It is typically made with chestnut flour and has a unique nutty flavor.
Flavor profiles:
This dish has a
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Region: Italian