My partner hates tomatoes, despite my argument that they’re different in the summer. I go on about it a lot, I know, but I always hated them too. I mean hated them with a passion unless they were boiled and blended into a smooth sauce. It was Britain that changed my attitude. While I still don’t love them raw as much as I’d love to love a raw tomato, one of the greatest culinary treats to me has become lightly roasted baby plum toms.
Crap, I had a point to all of this.
I was never a fan of broad beans until recent years. Known as fava beans in the US, I don’t remember ever knowingly consuming one (though I can’t quite believe I’d never had them before). Anyhow, I’d certainly never consumed a fresh broad bean. Here in the UK they’re all over the greengrocers’ shelves right now, and I’m learning to enjoy them in a multitude of ways: fried, boiled, and only ever with mild flavours to accompany this bean.
Oh, the point: my partner the tomato hater thoroughly enjoyed this pasta salad so, you know, you should give a try too if you self-label as anti-tomato.
As with many of my recipes, there’s room here for more or less of most ingredients. Love the tomatoes? Throw some more in the oven! Can’t get enough of the sweet basil taste? Chuck in another tablespoon. I’m sure this would also be good with some lightly roasted nuts (like cashews or smoked almonds)!
I mentioned in the directions you could pound the garlic, oil, and lemon juice with a pestle and mortar for a more raw garlic taste, but I’d be weary of serving this to any guests you don’t know well unless you leave it overnight to chill in strength a bit. Raw garlic can be quite overpowering!
Broad Bean, Oven Roasted Tomato, and Arugula Pasta Salad
- Preheat your oven to around 175° C (350° F). Slice the tomatoes in half, coat with the 1 tsp of the olive oil, and arrange the halves cut side up on an oven tray or in a baking dish (I never deseed if I’m roasting tomatoes). Bake for anywhere between 20-45 minutes, or longer, depending on your desired tomato consistency. For a fruit with a little juice left, err on the side of 25-30ish; for a drier version go for a longer time. Check them every so often while cooking just to be sure.
- Meanwhile, place the beans in boiling water for somewhere in the vicinity of four or 5 minutes. Drain and set aside.
- Also cook the pasta as directed and mix it with the beans, rocket (arugula), lemon juice, and basil in a large bowl. Heat the remaining 3 tbsp of olive oil in a small skillet and gently fry the garlic for a minute or two before adding to the bowl as well. If you prefer raw garlic, mix it with the lemon and oil with a pestle and mortar instead of frying the garlic. I’d recommend preparing it the day before and serving as a cold salad if you do, just to allow time for the flavours to infuse and the garlic to mellow out a tad.
- Once the tomatoes are finished cooking, chuck them in the pasta salad too, and stir to ensure everything’s mixed evenly. Serve hot or cold!