Ingredients
- 12 plum tomatoes, quartered lengthwise
- 4 tsp. olive oil, preferably extra-virgin
- Freshly ground black pepper to taste
- 1 small head garlic
- 1 lb. thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
- 1 lb. large shrimp, peeled and deveined
- 3/4 lb. corkscrew pasta, such as fusilli or rotini
- 2 tsp. fresh lemon juice
- 1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
- 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
- Salt to taste
Preparation
Step 1
Set oven rack in lower third of oven; preheat to 450 degrees F.
In a large roasting pan, toss tomatoes with 2 tsp. olive oil and a generous grinding of pepper. Slice the top ½ inch off the garlic head and discard; pull off any loose papery skin. Wrap in aluminum foil and add to the roasting pan.
Roast for 20 minutes, without stirring, or until the tomatoes are wrinkled and beginning to brown. Scatter the asparagus and shrimp over the tomatoes and roast for 10 minutes longer, or until the shrimp are curled and firm and the asparagus is tender. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan and keep warm.
Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.
Drain the pasta and return to the pot. Add the remaining 2 tsp. olive oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta with the seasonings. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits that have adhered to the bottom of the pan. Serve immediately.