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Cavatappi with roasted cherry tomatoes, garlic and ricotta salata

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KANSAS CITY, Mo. -- Tanya Bastianich-Manuali of Lidia's Kitchen recently created a cookbook that includes more than 100 recipes. The cookbook is titled "Healthy Pasta, The Sexy, Skinny, and Smart Way to Eat Your Favorite Food." Tanya decided to visited the FOX 4 morning show to share a recipe from the book that is less than 500 calories per serving.

3 Tbs. extra-virgin olive oil
5 garlic cloves, 2 finely chopped, 3 thinly sliced
1 cup chopped scallions
¼ cup pine nuts, chopped
½ cup dry white wine
5 garlic cloves, 2 finely chopped, 3 thinly sliced
1 Tsp. dried oregano, preferably Sicilian oregano on the stalk
6 cups halved grape or cherry tomatoes
Kosher salt
Crushed red pepper flakes
1 cup chopped scallions
1/4 cup pine nuts, chopped
½ cup dry white wine
1 pound cavatappi
1 cup fresh basil leaves, chopped
½ cup freshly grated Grana Padano
1 (2-ounce) piece ricotta salata


1. Preheat the oven to 350 degrees F.

2. Bring a large pot of salted water to a boil for pasta. In a large bowl, stir together 2 tablespoons o the olive oil, the chopped garlic, and the oregano. Add the tomatoes, season with salt and red pepper flakes, and toss to coat the tomatoes in the oil. Spread on a rimmed baking sheet and bake, stirring once or twice, until caramelized on the edges and shriveled but still pliable, 35 to 45 minutes (depending on the size of the tomatoes). Keep warm while you make the sauce.

3. In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the sliced garlic and cook until golden on the edges and fragrant, about 1 minute. Add the scallions and cook until wilted, about 3 minutes. Add the pine nuts, let toast a minute, then increase the heat to medium high and add the white wine. Cook until reduced by half, about 2 minutes, then ladle in 1 cup pasta water and simmer to reduce the sauce while you cook the pasta.

4. Add the cavatappi to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, reserving the pasta water. Add the basil and the roasted tomatoes and toss to coat the pasta with the sauce. Remove the skillet from the heat, add the grated Grana Padano, and toss. Shave the ricotta salata over the pasta with a vegetable peeler, toss gently, and serve.

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