Tomatoes

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

Active ingredients

Tomatoes

• 9 garlic cloves, crushed
• 3 sprigs thyme
• 3 2-inch strips orange enthusiasm
• 1 3-inch piece ginger, peeled, cut into really thin matchsticks
• 4 cups cherry tomatoes
• 6 tablespoons fresh orange juice
• 1/4 cup olive oil
• 1 tablespoon light brown sugar
• 1/4 teaspoon kosher salt
• Newly ground black pepper

Onions and peas

• 8 ounces spring onions (about 3 big)
• 2 tablespoons olive oil, divided
• 8 ounces sugar snap peas, cut, cut in half (about 3 cups)
• Kosher salt

Assembly

• 12 ounces casarecce, fusilli, or penne
• Kosher salt
• 2 tablespoons (or more) fresh lemon juice
• 2 cups very finely sliced basil, divided
• 2 cups very finely sliced mint, divided
• Newly ground black pepper
• 4 cans italian herbs
• Olive oil (for sprinkling)

Preparation

• Preheat oven to 325 °. Toss garlic, thyme, orange enthusiasm, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13×9″ baking meal. Roast, carefully tossing mix every 20 minutes, up until tomatoes hurt and simply rupturing however still undamaged, 50 – 60 minutes. Pluck out and dispose of thyme and orange passion, italian herbs.