BROILED ROMA TOMATO AND ONION FUSILLI
Another brilliant idea from the great British cookbook author/chef, Nigel Slater. So simple and tasty! He broiled his veggies separately-- I did them together. He used thyme-- you can use whatever herb you enjoy.
6 large ripe Roma tomatoes
1 tablespoon fresh herbs-- you can use basil, thyme, oregano, marjoram, or whatever you like-- use 1 teaspoon dried if you have no fresh.)
2 tablespoons extra-virgin olive oil
2 medium yellow onions, sliced about 1/4" thick
2 large cloves garlic, minced
10 ounces fusilli (or rotini or gemelli)
salt and freshly-ground pepper
Cut the tomatoes in half lengthwise and then in 8 chunks. Place them cut-side-down on a baking sheet with sides, leaving room between the chunks. Sprinkle the onions and garlic and herbs in between the tomatoes. Drizzle with the olive oil and sprinkle with salt. Grind plenty of pepper on top. Place the pan under the broiler, about 3-4 inches below the heat source (depending on how hot your broiler element is-- you don't want to burn the vegetables before they are softened!).
While the vegetables broil, boil the pasta in a large pot of salted water for 10 minutes. Check on the vegetables every few minutes and turn them once in a while. The skins of the tomatoes should be blackened at least a bit and the tomatoes should be juicy and soft. The onions should be soft-ish and browned in places, too. Cut the tomatoes up a bit more with a knfe and fork and mix them up with the onions and juices.
Drain the pasta (save a bit of the cooking water) and add back to the pot. Add the broiled mixture and more salt and pepper to taste, if necessary. If the mixture seems too dry, add a bit of the pasta cooking water. Serve with plenty of vegan parmesan.
Nutrition (per serving): 384.7 calories; 18% calories from fat; 8.3g total fat; 0.0mg cholesterol; 21.6mg sodium; 894.3mg potassium; 70.8g carbohydrates; 4.2g fiber; 9.8g sugar; 66.7g net carbs; 13.5g protein; 7.6 points.