Tuesday, October 23, 2012

Toasted Boots Sauce: Roasted Tomato, Artichoke & Chickpea Pasta

This ain't no spaghetti western! Enough gallavantin' around town, it's time to get cookin'!

Toasted Boots Sauce (Italy=the boot, get it?): Roasted Tomato, Artichoke & Chickpea Sauce.  

There were still more tomatoes to be had in this last week's CSA:
 CSA Week #21 (10/17/12):
Fingerling Potatoes, Cauliflower, Sage, Arugula, Parsley, Carrots, Mini B'nuts, Daikon Radish, Beets, Spring Mix, Radicchio, and Heirloom & Cherry Tomatoes:

Aren't they prettier than a speckled pup?

 I thought about makin' em into paste, but that was too much work and I didn't have that many.

OK, let's get down to it:

Line a rimmed baking sheet with foil, oil the foil generously.  Add sliced tomatoes and top with home made (ideally) breadcrumbs seasoned with oregano, thyme, salt, pepper, etc. and top with capers and a bit of the brine from the caper jar.  Spray or brush with olive oil on top.  Bake at 425 until soft and starting to brown, this is around 20-25 minutes.  Check them periodically to make sure you don't burn 'em!

You can also roast some plain slices with just olive oil and salt if you like. I did.

 Meanwhile, get your big pot of water on and get it ready to boil some pasta.  I used perciatelli for this, I also love the long fusili, the ones as long as perciatelli, but I couldn't find any at the store, they're persnickety!

While your 'maters are a roastin' and your water's a boilin', saute up some whistleberries, uh, I mean, chickpeas (one tin can, drained and rinsed) and marinated artichoke hearts (one jar, drained, but save some of the oil to saute everything in!).
I use the oil from the marinated artichokes to saute the chickpeas & hearts.  I also added the fresh juice of one organic lemon, some Kosher salt, and a few sprinkles of garlic powder (you should use 2-3 cloves of chopped garlic, but I was fresh outta real garlic!).  Saute on medium-high heat until chickpeas and artichoke hearts are starting to brown.  

Once your tomaters are done roastin, add them to the chickpeas & artichoke hearts:

Mix it up good!

Add as many tomatoes as you like until you get the consistency of a nice sauce.  I actually added two trays worth of roasted tomato slices to this sauce.

Your pasta should be done cooking at this point, but before you drain it, dip a coffee cup in there and retrieve yourself about 1 cup of pasta water (to thin the sauce if needed).  Now drain your pasta, and add the pasta to your sauce in the pan on the stove.  Saute for about two minutes to help the drained pasta absorb the sauce and fully incorporate.

Put your Toasted Boots on!

Now, I'll be! Don't it look like a little creature got to makin' his business on top of that tomato? Well, don't you worry.  It's just some roasted capers!

Vai, vai! Sprigati!

Next up, freezin' stuff, fermentin' stuff, or takin' a trip to the next town over!

Homesteadin' it October 1st through October 31st, 2012


  1. God I love heirloom tomatoes. Wish I could find 'em around here! Also, put chickpeas in anything and I'm all over it! Not to mention artichokes, holy yum party. What a lovely pasta!

  2. love the veggie and caper melange.great combo.

  3. Love everything about this superyumfulness! Many thanks for sharing it. Cheers!

  4. Mix chickpeas and artichokes: a delight yummy :)

  5. Mix chickpeas and artichokes: a delight yummy :)

  6. This pasta looks amazing- almost a play on puttanesca.

  7. Ughhh! Pretty sure I want to eat that sauce with a spoon. Like, right now. Seriously!