To me comfort food is not only warm, delicious, and filling, but it also has to be quick and easy. The faster I can be on my comfy couch and wrapped in my comfy blankets the better!
This recipe looks simple but its actually loaded with flavor. I personally like how simple it is but if you'd like to make this a bit fancier you could add anything like shrimp and asparagus, or sauteed salmon.
I used campari tomatoes in this recipe. I have fallen in love with them. They are never mealy and always sweet! And since they are grown in greenhouses they are always fresh and available throughout the winter months.
Angel Hair with Roasted Tomatoes & Fontina Cheese
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1/2 lb angel hair pasta
1 lb campari tomatoes, halved
3 garlic cloves left in their skin
1/2 cup white wine
1 tablespoon butter
salt and pepper
1/2 cup pasta water
3/4 cup fontina cheese
Preheat oven to 400 degrees.
Half your tomatoes and arrange them skin side up on a foil-lined baking sheet with the 3 garlic cloves. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper. Carefully toss so they are covered with oil and vinegar, making sure to leave them with their skin side up before roasting them in the oven.
Roast for 25 to 30 minutes. Remove tomato skins carefully with tongs. They should pop right off. Remove garlic from their skins as well. The garlic should squeeze right out and be nice and soft. Set them aside on the baking sheet.
In a medium saucepan, heat 1/4 cup extra virgin olive oil with 1 tablespoon butter. Once melted together, add garlic cloves and break them up in the oil with a wooden spoon. Let the garlic infuse the oil for 3 minutes over medium heat. Add in the tomatoes along with all of the juices from the baking sheet and simmer for 5 minutes. Bring heat up to medium high and add white wine. Reduce heat and let simmer for 5 more minutes.
Meanwhile, boil pasta according to al dente directions. Reserve a 1/2 cup of pasta water and drain. Add pasta to a bowl and add in tomato sauce with pasta water. Toss in fontina cheese until melted.