Luxury Travel Blog + trip

Pasta Sant'Andrea

Pasta with Oven Roasted Tomatoes and Herbed Olive Oil

This recipe was inspired by a visit to Amalfi, Italy. In the town piazza, beside the Duomo Sant’Andrea, is a restaurant dedicated to its patron namesake. On its patio, you can see the 13th century bell tower with its majolica dome and the steps to the Arab-Norman style cathedral.
Because of the fertile soils of the Costiera Amalfitana, combined with a peaceable weather all year round, the comunale of Amalfi is ideal for growing tomatoes, citrus fruits, olives, red chili peppers, and a variety of herbs. This recipe makes use of most of the best local products around the area, making it a very popular dish in the south of Italy.

8 whole Roma tomatoes
10 garlic cloves
2 rosemary stalks
10 thyme sprigs
1 bay leaf
8 whole black peppercorns
1 tbsp chopped basil leaves
1 tbsp chopped parsley
¼ tsp peperoncini flakes
1 lb (450 g) spaghetti
good quality extra virgin olive oil
coarse sea salt
a squeeze of lemon

Preheat oven to 400 °F. Line a baking sheet with aluminum foil and brush with extra virgin olive oil.

Slice tomatoes into ¾” inch thickness. Sprinkle with ground black pepper and sea salt on both sides. Line the baking sheet with tomatoes and drizzle some olive oil on them. Broil tomatoes for 30 minutes until they are golden. Turn them over and broil for another 30 minutes until the sides are shrivelled.

Lower the heat to 300 °F. Brush the rosemary, thyme, and bay leaf with olive oil and add them to the tomatoes. Crush two garlic cloves and place them on the baking sheet as well. Broil for another 30 minutes, taking all the herbs out after 15 minutes. Set them aside in a bowl large enough to hold the tomatoes once they are cooked.

Transfer the tomatoes to the bowl with the herbs and pour the olive oil juices from the baking sheet as well. Prick the tomatoes and let sit for at least 30 minutes. Add more olive oil to taste. You can keep this mixture in the refrigerator up to 3 days.

Meanwhile, boil a pot of water for the pasta. Cook according to package instructions or until al dente. Save about half a cup of pasta water.

Finely mince the remaining garlic cloves and sauté for 1 minute in a non-stick skillet with a little bit of olive oil. Add some peperoncini flakes and continue to sauté for another minute.

Remove the herbs from the tomato and olive oil mixture and pour into the non-stick skillet with the garlic. Sauté the mixture for a minute or two, all the while mashing the roasted tomatoes.

Gently toss the tomato mixture with the cooked pasta and sprinkle with chopped basil and parsley. Add some pasta water to coat your pasta. Season to taste with salt and pepper and some lemon, if desired.

Alla Salsicciata – add sausages to pasta
Alla Vongole – add littleneck clams to pasta

baking, culinary, food, pasta, tower, and more:

Pasta Sant'Andrea + trip