Penne a ricotta salata, brocolini et tomates roties au four

This has been quite a busy weekend! Finally having some free time on my hands, I decided to give my blog a much-needed facelift (something I planned on doing at the beginning of 2006, but never got around to). If you have any comments or suggestions, please let me know!

And now for the recipe portion of our program. Ozzy was sick last week and, being the concerned mother I am, I wasn't much in the mood to do any fancy cooking. That, and I've been performing in Brooklyn on the weekends so I haven't been up for anything too interesting. What I really wanted was something tasty and fun, but still easy and uncomplicated. I also had some Broccolini in the fridge that needed to be used up. If you haven't had Broccolini before, I highly recommend it. It's a cross between Broccoli and Chinese Kale and delightfully tender.

Hoping for inspiration, I trawled the food blogs and came up with a recipe from Chef Yum Yum for her version of Macaroni and Cheese that she calls Food Like a Hug. Unfortunately, I didn't have all the necessary ingredients handy, so I potchked around a bit and came up with my own version. The one thing I kept, though (and my favorite part of the dish) were the oven-roasted tomatoes. I'll definitely be making them again. Try this as either a side or a main and enjoy!

Penne a ricotta salata, brocolini et tomates roties au four
Oven-roasted tomatoes

• 5 Vine Tomatoes
• Olive Oil, to taste
• Pinch Kosher Salt
• Dash Lemon Pepper
• Dash Pepper, freshly ground

Preheat oven to 350 F. Lightly grease a baking pan with Olive Oil.

Cut Tomatoes in half lengthwise, then remove core and seeds. Place cut-side up on baking pan, then drizzle with Olive Oil and add Salt, Lemon Pepper and Pepper.

Bake for 50 minutes, until tomatoes are melting. Serve as soon as possible.

Penne with ricotta salata and broccolini

• 1 bunch Broccolini
• 1 pound Penne (We had enough left over for lunch the next day. Feel free to use less if no leftovers are desired.)
• 1 + 3 cloves Garlic, quartered
• Small knob Butter
• 3 tablespoons Panko
• 2 stems Italian Parsley, leaves chopped
• Dash + 1/8 teaspoon Sea Salt, or to taste
• 1/4 teaspoon + Dash Lemon Pepper
• 1/4 teaspoon + 1/4 teaspoon Pepper, freshly ground
• 2 tablespoons Olive Oil
• Dash Red Pepper Flakes
• 1/2 cup Ricotta Salata, crumbled

Boil a large pot of salted water. While waiting for it to boil, trim ends off of Broccolini. Add to Water and cook 5 minutes, until bright green and crisp-tender. Remove with a slotted spoon and set aside.

Return Water to boil, add Penne and cook according to package directions, until al dente. Melt Butter in a small saucepan over medium heat. Add 1 clove Garlic and saute 30 seconds, until fragrant. Add Panko, Parsley, 1/4 teaspoon Lemon Pepper, Dash Salt and 1/4 teaspoon Pepper. Lower heat and fry 4 minutes, being careful not to burn Panko.

Heat Olive Oil in a medium saucepan over medium heat. Add 3 cloves Garlic, Red Pepper Flakes and dash Lemon Pepper. Add Broccolini and saute 1 minute, until heated through. Season to taste with remaining Salt and Pepper.

Place Ricotta Salata in serving bowl. Drain Penne and add to Ricotta in bowl, stirring until well combined. Top with Broccolini and Panko. Serve with Tomatoes alongside. Enjoy!