We have made this pasta 2 weekends in a row for Sunday supper out on the island with guests. Really want to share it with you all as it is super tasty, hearty, of the season and can feed a large group if needed. It is our Wine & Dine Wednesday post, but on Thursday. Insert large smile. It has been one of those weeks. Above photo, enjoyed it in town, as well.
Grilled vegetables are what make this pasta sing. You totally can use whatever veg you would like, but these are some favorites and what we used. We served it with shrimp and sausages which adds the hearty to the description. Without them, it would be a delightful vegetarian meal and still be quite filling. The recipe is pretty much a one plate is all you need option. A crusty baguette with really good butter fab too.
We used peeled and deveined shrimp which I marinated in a ziplock bag in the fridge with a very generous amount of extra virgin olive oil and 6 cloves of garlic. This is for 2 pounds of shrimp. You could absolutely use one pound.
In a baking dish add a pound of the best small tomatoes you can find. The larger ones cut in half. The smaller ones are fine whole. Add 4 finely minced garlic cloves and a handful of whole basil leaves. Add a big glug of EVOO over all along with a generous dusting of salt.
We used a 1 pound bag of pasta, and the below would easily serve 6 or 8 people. We are selling at the shop shell shaped pasta that fit the beach-y environs. Choose a pasta that substantial and will hold up with all that is being added to it. Cook pasta in heavily salted water to package instructions. Reserve a cup of the pasta water once the pasta is finished. Once pasta is done add it to a large bowl, add a cup of crumbled feta and a handful of finely chopped basil. Add a bit of the pasta water and a generous amount of salt and mix.
Grill 4 ears of corn, an eggplant, 2 yellow & 2 green squash, a small red & a small sweet onion, along with the sausages. Once done take corn off the cob and cut all above into pieces. Add that to the pasta.
In a 400 degree oven add the dish with the tomatoes. Cook away until the small tomatoes have burst and given off their juices. That is liquid gold. When the tomatoes are almost done add the sheet pan of marinated shrimp along with all the marinate to the oven. It will take 5 to 10 minutes to cook the shrimp.
That bowl of pasta and veg is looking pretty awesome right?! Now add the shrimp along with the oil and garlic to the bowl. Then add the tomatoes along with their juices and garlic and basil. Toss all. If you need more pasta water, add it. Taste and add salt if needed.
Almost there! Finally add a half of a cup of crumbled feta and another handful of chopped up basil to the top of the pasta. You are now ready to serve. It might seem like quite a few steps, but trust me, the layer of flavors quite something. Summer in a bowl. Enjoy.