I had a bowl of grape tomatoes on my counter and had to use them... Cut them all in half and throw them on a baking sheet, salt and pepper and good extra virgin olive oil.
I also added 4 cloves of garlic still in their skins.
Mush them all up so they are all coated with the oil and make sure they are all cut side up.
Roast slowly for about 2 hours at 250 degrees.
Here they are out of oven. They are so sweet and the garlic is soft.
Squeeze the garlic out of their skins and into a small bowl.
It was clean out day in the fridge and I had half of a very hot calabrese salami left over from my party last weekend. I cut it into strips along witha large shallot cut into slices, parsley chopped and parmesan cheese cut into slivers.
Boil up a package of your best spaghetti....
Put everything into the skillet except for the tomatoes and garlic with some olive oil and let it saute for about 10 minutes.
Just before the pasta is done toss in the tomatoes and garlic.
Transfer your pasta directly from the boiling pot so a little of the pasta water clings to the strands.
Combine the pasta with the tomatoes, shallots and salami, mix well and then add the parsley at the last minute along with the slivers of parmesan.
Don't use that crap out of plastic tin they call parmesan... Use good Parmeggiano Reggiano.. it should be stamped on the side...
This was delicious. Try it!! Clean out your fridge and tell me what you made***
Enjoy and thanks for stopping in***