Share Your Table - Roasted Tomatoes and Pasta

Roasted Tomatoes and Pasta

Yields

Mains

1/2 pound fettucine, linguine, spaghetti or other favorite pasta
Fresh Roasted Tomatoes
Coarse-grained salt
Freshly ground black pepper
1 cup freshly grated parmesan cheese, preferably Parmigiano Reggiano
2 tablespoons finely minced parsley

Bring a large pot of water to a boil. Add a tablespoon of salt to the water and cook the pasta until al dente. Drain the pasta, reserving some of the pasta water. Transfer the pasta to a serving dish.
Top the pasta with the Fresh Roasted Tomatoes and some of the olive oil in the roasting pan. Toss together, breaking the tomatoes. Season with salt and pepper and toss again, adding a little more olive oil and some pasta water, if needed, to moisten the pasta. Top with half of the cheese; sprinkle with parsley. Serve immediately, passing the remaining cheese.

For this recipe, we recommend using Hamakua Springs’ beefsteak tomatoes, or any variety of Ho Farms small tomatoes, which are ripened on the vine and pack more flavor. These tomatoes are Hawai‘i Seal of Quality products. For more information on Seal of Quality products, click on the logo.

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Parmigiano Reggiano: Italy's King of Cheeses

Many of the recipes we offer for weekday meals with Roasted Tomatoes recommend using Parmigiano Reggiano. Why? There is no finer cheese than Parmigiano Reggiano, a cheese produced in northern Italy's Emilia Romagna region. It is a hard cheese, a grana or grain style cheese that is delicious to eat as it is, the cheese of choice to top pasta dishes or Caesar salad or to bind the flavors of a risotto. It's even perfect melted on toast.

Parmigiano Reggiano is a cheese produced from whole and skim milk, formed into 75-pound wheels that are aged from 18 months to 3 years. It is speckled with white flecks of crystallized amino acids that crunch as you savor its creaminess and graininess, sharpness and subtlety.

Authentic Parmigiano Reggiano has a rind with its name stenciled into it. Imitators are less expensive to be sure but none are as flavorful and delicious. Look for the real thing at all supermarkets.

Parmigiano Reggiano will keep in the refrigerator for several weeks. Keep it tightly wrapped in plastic. Use a microplane grater for fine shreds, a vegetable peeler for shavings. Or just break off a piece and enjoy its nutty, wonderful flavor!