Don’t get thrown off by this seemingly simple pasta’s cooking time.  Sweet grape tomatoes are slow-roasted in a low 200 degree oven until caramelized and a bit dehydrated; they are then added into a classic aglio e olio, or spaghetti dish hailing from Naples, Italy, in which al dente pasta is tossed into a simple sauce made with quality olive oil, loads of sliced garlic, and crushed red pepper flakes.  In addition to these traditional ingredients and the slow-roasted tomatoes, you also cook some rainbow Swiss chard stems and leaves right into the pasta, before serving the entire colorful dish with ricotta cheese and buttery pine nuts.  I promise you, this version of aglio e olio (literally garlic and oil in Italian) will quickly become a classic in your pasta repertoire.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: aglio e olio, aglio e olio with roasted tomatoes, bucatini, bucatini pasta, chard, cherry tomatoes, Cooking Light, Cooking Light magazine, crushed red pepper flakes, garlic, grape tomatoes, Naples, olive oil, pasta, ricotta cheese, roasted tomatoes, slow-roasted tomatoes, Swiss chard, tomatoes