Spring Pasta with Blistered Cherry Tomatoes

It’s been awhile since I talked about food.

Whenever I’m in charge of a weeknight dinner, 9/10 times I gravitate towards noodles of some sort.  They are, most importantly, my favorite form of gluten, in addition to being generally fast, easy and fresh.  Thankfully Food and Wine recently had an entire issue devoted to Mario Batali recipes.  Heaven!

The recipe actually called for an amazing looking noodle called malfaldine, which is a thin lasagna.  I couldn’t find any at our local grocery store so I opted for fusilli lunghi.  I think the malfaldine would have been better but these were still fun and a great texture combined with the long strips of broccolini.  I also tripled the garlic.  I firmly believe that no matter who wrote the recipe, they were wrong.  Even Mario Batali.  There should always be more garlic.

Recipe via Food & Wine.