Roasted Garlic Butter Bucatini with Burst Cherry Tomatoes.
Heya! What’s going on with your Monday? Want to eat buttery pasta? Like, together?
I’m really quite busy doing things like finishing off the weekend’s batch of chocolate chip cookies (if you follow me on snapchat, uh, you totally saw how my husband baked them… ) and watching the Tony Awards and have spent a good chunk of time tonight figuring out how I can spin this thang into a theatrical performance. Yes? No? No?
A resounding no?
It’s okay. I get it.
In true Jessica fashion, I almost deemed this meal waaay too simple to share on the blog; in fact I’m quite sure I would have done exactly that before Max was bored. (Bored? BORED? Good gosh can I get it together ever? I meant born. Before Max was BORN.) But this is definitely something we are eating now – it’s simple but doesn’t lack any flavor because… butter.
Compound butter is where it’s at for me right now. A few minutes in the kitchen can yield a whole host of flavors that can be put to use weekly and change the game for so many dishes. I can’t stop. You know how I get hooked on things and then make thirty versions of said thing and then force it down your throat the entire season?
Yeah. Yep. This is one of those.
It’s ridiculously simple though – just some roasted garlic cloves whirled into wonderful butter. And eaten. Embarrassingly simple, if I do say so myself. Right?
So. Since it’s Monday, let’s roast some cloves until they are caramely and the smash them into some unsalted, creamy butter. And mix until whipped and wonderful. And then roll it up in a pretty little package! And then put it on all things hot in your kitchen. Pasta, toast, eggs, brownies?
Okay maybe not. I don’t know. Some people eat garlic ice cream and are all into it. Are you one of those? If so, I love you.
Um, also, hi. Can someone please make whole wheat bucatini? That is easily accessible? Or accessible by the internet? Thaaaank you.
[Because I have learned the dangers of shopping through amazon on my phone while IN BED. Like, oh hey, it’s 3am and I just fed the baby and maybe I’m going to buy this texturizing spray for my hair that everyone (read: 3 people I watched on youtube) is talking about. Noooo. I proably shouldn’t. Oh wait. Only one button? Oops. Done. Stop judging me my thumb slipped maybe I’ll return it. (never.)]
Also: when you write “butter” instead of “button.” When your phone starts correcting “button” to “butter.”
I don’t hate it.
Let’s admire these big fat roasted garlic butter medallions. Are these medallions? I don’t know. It sounded more professional than “garlic butter circles.” Because I’m so professional and all.
That’s my goal here. Professionalism.
Ooooh do you know what kind of meal this really is?
It’s the kind of meal that two new parents eat when they are feeling super exhausted and really… old. Like the kind of old that makes you raise your eyebrows when the movie Knocked Up is on ABC Family.
Uh when did I become a parent? Besides that whole day in December thing. Because I’m pretty sure I wouldn’t have cared what network that movie was on six months ago. I’m so horrified of myself. Not horrified enough, I’m sure, to keep from watching Orange is the New Black later this week. Or watch The Wolf of Wall Street for a second time. Hashtag hypocrite.
Semi-related sidebar. Why does it have to get so atrociously hot in the summer and make us not want to turn on the oven and do lovely things like roast tomatoes until they explode? Or toast marshmallows for all things s’mores? I need to discuss with nature, brb.
But seriously. This is as easy as can be and I’m sure you’ve figured that out by now. If you make the compound butter ahead of time, this meal can be on your table in 30 minutes or less (or however long you want to take to roast those tomatoes). The easiest right? And it’s, like, 432 times better than the grilled cheese you’re thinking of throwing together with the last few shards of six cheeses in the fridge and stale bread and also the consideration of bacon grease as butter before realizing you’d hate life for two days.
I have no idea what that is like so I’m just sticking to bucatini always. I also promise to use more appropriate (but not too many) commas in the future.
- 2 bulbs garlic
- 1 tablespoon olive oil
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon sea salt
- 16 ounces cherry tomatoes
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound bucatini pasta
- 1/2 cup freshly grated parmagiano-reggiano cheese
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh basil leaves
- Preheat the oven to 350 degrees F. To roast the garlic, slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramely and golden. Let cool slightly.
- Squeeze the cloves out into a bowl and add the salt. Mash the cloves and salt with a fork. Add in the butter and mash and stir together for a few minutes until the garlic is evenly distributed. Place the butter in a piece of plastic wrap (you can sort of shape it here too) and put it in the fridge to firm up. You can absolutely do this all ahead of time!
- With the oven still on, add the tomatoes to a baking sheet. Season with the olive oil, salt and pepper and toss well. Roast for 20 to 25 minutes, until they are just bursting. At this time, bring the pasta water to a boil and prepare according to the package directions.
- Once the pasta is finished cooking, drain it and toss with 1 to 2 tablespoons of the roasted garlic butter (or more!). Toss with the freshly grated cheese, pepper flakes and the tomatoes. Toss with the basil leaves. Serve immediately.
Wish that tomato was a trampoline.