beachside produce market’s linguine with tomatoes

Serves two

1 cup Roasted Tomatoes*

4 very thin lemon slices (also roasted)

1 T extra-virgin olive oil

1 garlic clove, minced

1 T lemon juice

6 oz. linguine pasta

1 1/2 cups arugula

1 T fresh thyme

3 oz fresh mozzarella, torn

¼ cup toasted pine nuts

½ cup fresh basil

Sea salt freshly ground black pepper

Preheat the oven to 350°F and line a small baking sheet with parchment paper. Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.

In the bottom of a medium-sized pot, combine and warm the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt. In a separate pot, prepare the pasta according to the package directions, cooking until al dente. Drain, but reserve ¼ cup of the pasta water. Return the hot pasta, reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve. Add a little--or a nuclear winter--amount of Parmigian cheese.

*How to roast tomatoes: (preheat the oven to 250 degrees, and line a baking sheet with parchment paper. Slice the tomatoes in half and place cut sides up in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and roast until shriveled and browned around the edges.) Remove from oven and bump up the heat to 350 degrees to roast the lemon slices.