/3895ceb8-8417-4ec7-9d54-0ba566ed3a53--pasta.jpg "Pasta with roasted ramps and grape tomatoes (GF)")
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Serves
2
Author Notes
Yup, it is a long way the time of year that I am happening a ramp-age. Ramp and potato frittatas. Ramp butter. Ramps roasted with potatoes and mushrooms. Ramp and spring onion soup. Pickled ramps. Ramp and scallion pancakes. Ramps and …. you score the root. Complete rampancy. I mediate the reason the Spouse hasn’t left me over this orgy of, neatly, rampageousness is that the season is mercifully short. In every other case he’d rep to gain a rampart for safety. Ouch. (BTW I’ve been making this with gluten-free elements, however you must presumably presumably use long-established bread and pasta magnificent as neatly.) —wssmom
Ingredients
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1-2 slices gluten-free bread, akin to Udi’s, lower iinto teeny-miniature cubes
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4 tablespoons olive oil, divided
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1 garlic clove, sliced
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1 pint sweet grape tomatoes
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1 handful ramps, roots trimmed, leaves separated and reserved, lower into one-sprint objects
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salt and pepper
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6 ounces gluten-free spaghetti, linguini, angel hair, regardless of (we use Jovial sign)
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2 tablespoons butter
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chopped oregano leaves from 2-3 sprigs of oregano, presumably a half of-teaspoon
Instructions
- Preheat the oven to 400 degrees. Toss the bread cubes with the olive oil, spread on a baking sheet, sprinkle with the sliced garlic and toast for roughly 8-10 minutes or until the bread turns a nice golden brown. Eradicate and let chilly. As soon as chilly, eradicate the garlic and grind the cubes a blender to manufacture bread crumbs. If they’re no longer pretty crisp enough you must presumably presumably presumably pop them abet within the oven for a minute or two.
- Crank up the oven to 425 degrees. In a bowl, toss the tomatoes and ramp objects with two tablespoons of the olive oil. Unfold on a baking sheet, sprinkle with salt and pepper, and roast for roughly 10 minutes. Add the ramp leaves to one aspect and walk to coat with moderately the olive oil, and roast for one more 5 minutes or so until the tomatoes originate to burst, the ramps are evenly coloured, and the leaves are almost crispy.
- As the tomatoes prepare dinner, bring a pot of salted water to boil and add the spaghetti. Cook dinner until soft, as per package instructions.
- When tomatoes are accomplished (and the spaghetti is almost accomplished), heat a elegant skillet and soften together the final tablespoon of olive oil and the butter. Add the ramps (however no longer the leaves), tomatoes and their juices, and the oregano and prepare dinner for a short time. (The Spouse likes this on the “sauce-y” aspect so at this level I rob a potato masher and squish the tomatoes a small bit bit extra. You have not got to). Add a ladle or two of the cooking liquid from the pasta until it is a long way the consistency you like.
- Drain the pasta, and add to the skillet at the side of the ramp leaves. Toss and lend a hand particularly particular person bowls topped with the toasted bread crumbs.
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