Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese
By America's Test KitchenPublished on August 21, 2007
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
1 medium shallot, sliced thin¼ cup olive oil 3 pints cherry tomatoes (2 pounds), each tomato halved pole to poleTable salt ¼ teaspoon red pepper flakes ¼ teaspoon ground black pepper 1 ½ teaspoons sugar, or to taste1 tablespoon sherry vinegar (or red wine vinegar)3 large cloves garlic, sliced thin1 pound farfalle 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)4 ounces goat cheese, crumbled (about ½ cup)
Before You Begin
Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.
Instructions
- Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
- While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubber spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
1 medium shallot, sliced thin
¼ cup olive oil
3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
Table salt
¼ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 ½ teaspoons sugar, or to taste
1 tablespoon sherry vinegar (or red wine vinegar)
3 large cloves garlic, sliced thin
1 pound farfalle
1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
4 ounces goat cheese, crumbled (about ½ cup)
Test Kitchen Techniques
Ingredients
1 medium shallot, sliced thin
¼ cup olive oil
3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
Table salt
¼ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 ½ teaspoons sugar, or to taste
1 tablespoon sherry vinegar (or red wine vinegar)
3 large cloves garlic, sliced thin
1 pound farfalle
1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
4 ounces goat cheese, crumbled (about ½ cup)
Test Kitchen Techniques
Ingredients
1 medium shallot, sliced thin
¼ cup olive oil
3 pints cherry tomatoes (2 pounds), each tomato halved pole to pole
Table salt
¼ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 ½ teaspoons sugar, or to taste
1 tablespoon sherry vinegar (or red wine vinegar)
3 large cloves garlic, sliced thin
1 pound farfalle
1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
4 ounces goat cheese, crumbled (about ½ cup)
Test Kitchen Techniques
Why This Recipe Works
For a wintertime fresh tomato sauce recipe with summertime flavor, we started with cherry tomatoes and then added more flavor by tossing them with a little sugar as well as salt, pepper, red pepper flakes, vinegar, and garlic slivers. We then roasted them in a single layer, which cooked off excess liquid and produced sweet and concentrated results in just 35 minutes.
Before You Begin
Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.
Instructions
- Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
- While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubber spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.
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