Fromage :

Candied garlic
Preheat oven to 325 degrees.
Cut garlic in half horizontally.
Pour a little olive oil on an aluminum foil sheet and place the garlic on top (cut side on the aluminum paper)
Bake for 45 minutes to 1 hour.
Once cooked, press on the garlic to remove the candied cloves.
Set aside.

Grilled pine nuts
In a small pan, toast the pine nuts on medium heat. Once the seeds are lightly browned and start to give off a slight aroma, remove from heat. Set aside.

Pasta
Place the cherry tomatoes into a pan and cover them halfway with olive oil. Add the fine herbs to flavour the oil as well as pepper, to taste. Simmer on low heat for 20 minutes.

Meanwhile, preheat the oven to 350ºF. Wash, hull and remove the seeds of the peppers, then cut them in four thick slices and remove the white membrane. Place the quarters onto a baking sheet lined with aluminum foil. Pour on some olive oil, add pepper to taste and bake for about 10 minutes. After, the 10 minutes are up, put the oven to broil until the skin of the peppers blackens. Remove from heat and cover the peppers (you can use a plate). Let stand for 10 minutes. Once the peppers have cooled, remove the blackened skin and slice them thinner.

Once the tomatoes have simmered for 20 minutes, cook the pasta following the instructions on the package.

Keep cooking the tomatoes on low heat and add in the peppers and black olives. Let simmer for another 10 minutes.

When the pasta is cooked, strain it, but reserve a little quantity of the water it was cooked in and put the pasta back into the pot. Pour in the sauce and the candied onions and gently mix together until the pasta is well covered. Add in the cooking water, if needed.

Plate presentation
Divide the pasta onto four plates.

Place a handful of arugula on each plate and sprinkle with pine nuts and Parmigianno Regianno Il Villaggio shavings. Drizzle with olive oil. If you wish, you can sprinkle with some fleur de sel and a splash of balsamic vinegar.

Ingredients :

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