I love going to the farmer’s market. Most Saturdays I just ask Gary at Maggie’s Seafood to pick up something. This week it is Pompano.
Now I am thinking Italian, so next up a stop at Peperonata Pasta. Yes I cheated and bought their pesto too. It is delish and so fresh.
On rainy day I love slow roasting tomatoes and eggplant (the Roma tomatoes from Yoder’s are perfect and yes I found baby eggplant too).
Pompano is perfect just as it is or cooked in parchment paper.
Today I simply pan roast and brush with olive oil and pesto.
About 4 minutes per side in a pan in a preheated 375 degree oven.
Cook bucato pasta for 5 minutes in salted boiling water. Drain.
In a medium size roasting pan, quarter roma tomatoes and baby eggplant and season with olive oil, garlic, salt and pepper and oregano. Stir about 3 times during process. Roast about ½ hour.
Place pasta in pan with roasted veggies and toss lightly to coat the pasta (you may add more oil).
Place on dinner plate and serve pesto pompano on top.