Roasted Tomatoes, Onions and Garlic

Roasted Grape Tomatoes, Onions, and Garlic

1 pints grape tomatoes

2 or 3 large onions
4 garlic cloves
Good olive oil
Kosher salt
Freshly ground black pepper
Sea salt

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes and onions are soft.

Ina and Penne Carbonara

I think kids will eat veggies if the veggies taste great. Ina roasts practically everything including veggies, and they taste so great! Everything from broccoli with garlic to tomatoes and onions. This pasta dish uses her roasting recipes to make one great penne carbonara.

Whole Wheat Penne Carbonara
Ingredients
Sea salt and freshly ground black pepper
1 pound roasted grape tomatoes
2 whole sliced and roasted onions
4 cloves of roasted garlic
1 pound whole wheat penne
4 egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
12 thick slices pancetta or lean bacon, cut into chunky pieces
1 tsp crushed red pepper

Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
Put a large pan of salted water on to boil. Add the penne to the pan and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon with the crushed red pepper until dark brown and crisp. Add the roasted vegetables give everything a stir, so the vegetables is coated with all the lovely bacon-flavored oil.
It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the tomatoes and onions, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. A handful of chopped parsley would also be delicious in the end.