Another Sunday Another Recipe

Not entirely sure where the last week went but next thing I know Sunday rolled around again.  Fall has arrived WA-style.  It's overcast and hovers around 23c before plummeting to 13c during the night.  I spent the day clothed in tights, a t-shirt, and flipflops - crazy for this Northern girl!

Sundays, for Australian Family Hendricks, usually centers around food.  As I have a dearth of topics to discuss, and inspired by a friend who enjoyed our Pina Colada recipe last week, I thought I would share our day of food, ending with our dinner recipe.   Having finally had our erstwhile

stovetop repaired this week (yes, it is possible to become sick of barbeque after almost 3 weeks), we celebrated with C2s  Lemon Ricotta pancakes for breakfast.   A Melbourne tradition for us but our first time in Perth.   Sorry can't share that recipe, it's classified!

After a morning spent pruning my Tahitian Lime tree of its' infestation of Citrus Leaf Miner (clearly no one with a love of citrus trees lived here before us), and planting armfuls of sweet basic, and fragrant mint; our neighbours presented us with a bowl of freshly-baked bread.  Lunch was freshly-baked bread, French butter, ham, cheese, avocado and tomato, piri piri sauce, olives, cornichons, and J's version of soft drink: freshly-squeezed orange juice, carbonated water, and a dash of sugar.

Later in the day, and clearly in a citrus state-of-mind, with a glass of Australian Shiraz in hand and John Mayer radio sounding from Pandora, C2 and I made Penne with Roasted-Tomato Sauce, Orange and Olives accompanied by a green salad for dinner.

Here is the recipe:

Penne with Roasted-Tomato Sauce, Orange and Olives

Ingredients:

1 kg plum tomatoes cut into wedges
1-2 onions halved lengthwise, cut into thin wedges
2 tbsp extra-virgin olive oil
4 garlic cloves, coursely chopped
1 tbsp grated orange peel
1/2 cup fresh orange juice

2 cups penne
1/2 chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly-grated pecorino Romano cheese

Spread tomatoes on one sheet and onions on the other.  Drizzle 1 tbsp olive oil over each. Distribute garlic and orange peel over both.  Season with salt and pepper and roast until tender stirring occasionally, about 30 mins for onions and 45 mins for tomatoes.  Cool slightly.  Pour 1/4 cup of orange juice over vegetables on both sheets scraping up any brown bits from bottom of sheets.

When done, prepare pasta,  reserve approx 1/4 cup pasta cooking water.   Add tomato and onion mixture, basil and olives to pasta.  Stir over medium heat until heated through adding enough reserve pasta cooking water to moisten.  Transfer to bowls.  Sprinkle with grated Romano cheese and serve.  It is OMG delish!

Bon appetit!