Make it Simple: Pasta, Roasted Cherry Tomatoes & Asparagus


Toss cherry tomatoes and a handful of garlic cloves in olive oil and sea salt, and slowly roast them until their color deepens and they look a tad brown in areas. When the tomatoes are almost done, place some cut asparagus on top and roast for seven minutes, then remove the pan from oven. There should be some liquid in the pan, do not discard this. Pour the contents of the pan over hot pasta and toss again, add olive oil, and salt & pepper if needed.
You’re done. Chow down.






About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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10 Responses to Make it Simple: Pasta, Roasted Cherry Tomatoes & Asparagus

  1. Ronit Penso says:

    So simple, so perfect… 🙂


  2. Sounds like my kind of meal 🙂


  3. Took your idea of roasting tomatoes and added them to freshly made pesto and penne for dinner tonight.


  4. MaryAnne says:

    Looks good..may have to make this very soon ..I will add black olives !!


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