This pasta was inspired by all the beautiful produce at the farmers market this summer. The heirloom tomatoes are gorgeous this year and are the star of this dish.
The “sauce” for this pasta primavera roast in the oven, so begin by preheating the oven to 350*.
Wash a quart of heirloom cherry tomatoes, strain and cut the larger ones in half.
Trim asparagus and cut into thirds.
Place on a baking sheet, add a pound or so of whole kalamata olives, five cloves of garlic sliced, the leaves from six sprigs of oregano, and the leaves of six sprigs of basil.
Liberally splash a good quality extra virgin olive oil over the veggies and sprinkle with salt and pepper.
Roast in the oven for twenty to thirty minutes until the tomatoes burst.
Toss with your pasta of choice, cooked al dente. add a splash of white wine and a small amount of the pasta water. Mix well to combine the flavors.
We enjoyed this pasta with a nice crusty garlic bread. I enjoyed it enough that I really don’t think it needs accompaniment!