Spaghetti with Rock Shrimp and Roasted Tomatoes

Cooking Instructions

Bring 4 to 6 quarts of water to a boil. Cook spaghetti in salted boiling water until al dente, or according to package directions. Reserve 1 cup of the hot pasta cooking water to finish the sauce. Drain the pasta and reserve.

Meanwhile, heat olive oil, garlic and pepperoncini in a wide, deep pan over moderately low heat until flavors infuse.

Season shrimp with salt and pepper and add to the pan. Cook them, stirring frequently, over moderate heat until shrimp are just opaque in the center, no more than 2 minutes on each side. Add the pasta, the roasted tomatoes and the parsley and toss until all ingredients are combined. Add a few drops of lemon juice and continue tossing over medium heat. (If the pasta gets too dry, add some of the reserved cooking water.) Season to taste with salt and pepper.

To serve, transfer pasta to a large serving bowl and drizzle with extra-virgin olive oil and freshly ground pepper, if desired.

Adapted by StarChefs.

Round Out the Meal:

With braised or roasted fennel and crusty Italian bread.

Kid Friendly:

Limit garlic. If fennel is not a favorite, serve with your child's preferred vegetable.

Roasted Tomatoes and Garlic

Chef Akhtar Nawab of CraftBar--New York, NY

20 ripe tomatoes, stems and cores removed 2 large heads garlic divided into unpeeled cloves 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 sprigs fresh thyme

Preheat oven to 350°F. Cut the tomatoes in half crosswise (through the equator), then place the tomatoes, garlic, and olive oil in a large bowl. Season with salt and pepper and mix gently.

Line two large, rimmed baking sheets with parchment paper or aluminum foil. Place the tomato halves on the baking sheets, cut-side down, and then pour any olive oil left in the bowl over them. Divide the garlic and thyme between the baking sheets and bake until the tomato skins loosen, about 20 minutes.

Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275°F. Continue roasting, periodically pouring off and reserving the juices, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow them to cool on the baking sheets.

Discard the thyme and transfer the tomatoes and garlic to separate containers. Store the tomatoes, garlic, and reserved tomato juices in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice.