Cavatelli lunghi with roasted tomatoes + Melville Serves 2 as a main course 1 carton of heirloom che

Cavatelli lunghi with roasted tomatoes + Melville Serves 2 as a main course 1 carton of heirloom cherry tomatoes, large ones cut in half, small left whole at least one small head of garlic, roasted whole, or smashed, left in the skin 2 T olive oil + more for drizzling a handful of basil leaves 220 g cavatelli lunghi, garganelli, or penne at least ½ a block of Melville, cut into cubes salt and pepper 1. Wash tomatoes and pour out onto a large rimmed sheet pan. Add garlic. Pour over 2 T olive oil and sprinkle with salt. Mix to coat. Top with a few basil leaves. Roast in a 375 degree oven for 30 minutes, checking at least once, halfway through, to stir. 2. Boil a large pot of water and salt to taste like the sea. Taste the water to be sure.  When the water reaches a rolling boil, add your pasta and cook until al dente. I recommend cooking two minutes less than the package instructions if you are using dried. 3. Meanwhile, prepare a large bowl with the roasted tomatoes; squeeze the roasted garlic from its skin and add to the bowl as well.  Keep your cubes of Melville, basil, salt and pepper nearby. 4. Drain the pasta, reserving a cup of pasta water just in case the sauce is dry. 5. Add pasta to the bowl with your roasted tomatoes + garlic, add pasta water if necessary, and mix. Sprinkle in your cubes of Melville and mix. The Melville should melt just enough. Drizzle with more olive oil, salt, and pepper to taste. Plate and top with fresh basil leaves.  This is delicious, warm, cold or at room temperature. -- source link

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