Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

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This pasta recipe is one of my staples! Rachel's amazing concept of garlic tea is so transferable. The roasted tomatoes and garlic give it just a rustic quality, feels so organic and homey but the addition of arugula makes it so chic! Check out other great meals on my food blog A Colorful Plate!

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I made this tonight and it was AMAZING. My pasta was not a super love, but the tenderloin with the Gorgonzola and Herbs was delicious. My husband couldn't stop raving about it. I did enjoy roasting the garlic and the tomatoes, but the pasta wasn't something I would write home about. I did everything according to the recipe...however.... the best part of the meal was the steak. I will try this again, I have read a few of the reviews... so I will look at how they did the pasta to see how I can improve that aspect of the meal.

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This is one of Rachel's best recipes. I’ve now made this with steak, chicken and with spaghetti garnished with sauteed shrimp. I had a slow day and roasted my grape tomatoes for 4 hours on 250 degrees F. I used multi grain spaghetti and took the pasta water directly from the pot a few minutes before the end of cooking and put it into a large skillet with a little olive oil to combine it with the garlic paste making Rachel's "garlic tea". I mixed in the mashed tomatoes. I added the spaghetti directly from the pot the Italian way without draining. This way the spaghetti does not stick together and there is no need to add additional olive oil. I mixed in the cheese, basil and arugula. I turned it immediately into the pasta bowl, added my sautéed shrimp to the top, and garnished with cheese and chopped basil. Fabulous! I think the secret really is the garlic "tea". Make sure you don't skimp on the pasta water or the garlic. I used two full heads of roasted garlic.

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I've read several people only cooking the pasta. You are missing out! I made this recipe last night and it was superb! My husband hates anything on his steaks, but we both cleaned our plates. I will definately be having this again and again. The pasta and steak! : We had filet mignon on hand since we butcher our own meat. That gave me a huge price break so I understand... :

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I made the PASTA only as well. The family *LOVED* it. I ended up turning the oven down to 425 as I set off the smoke detector in the house no less than 3 times while the garlic and tomatoes were roasting. I also cut up chicken into small cubes and cooked it in EVOO with some fresh chopped garlic, salt, and pepper. I used regular parmesan which I grated myself. The flavors together are absolutely wonderful!

I added extra pasta to make it stretch for a few more meals. This dish is really a simple one to make, but I think next time, I'm going to add a little bit more garlic.

If you read down the reviews, there are some great pointers, which I didn't even look at until i was almost done cooking. Definitely leave the papery skin on the garlic cloves: they'll burn and they'll get hard and bitter otherwise. Awesome recipe! I will definitely be making this one again!

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I'm reviewing the PASTA ONLY. Absolutely delicious! I've made a rendition of this dozens of times, but never made a "roasted garlic tea," and it was a huge difference in the flavor profile. I didn't have basil on hand, and I chopped extra arugula into it. I also used tiny shells since I didn't have penne either. It was very refreshing and satisfying. Thanks so much, Rachael!

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This is the best recipe ever!!! I have made the Penne many times. It is even better the next day for lunch. I have used cherry tomatoes instead of grape and didn't peel the garlic when baking (the first time it burned. I also used a spinach/arugula mix. Loved this so much took the recipe to Florida with us and made it for my Dad & Stepmother. They loved it too!

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I love it!! So good! And Easy of course:

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This was amazing! I added 4 strips of smoked turkey bacon cut up into small pieces. I also lightly season a couple boneless skinless chicken breast, browned them in a little olive oil and cut into small strips. It made an quick, easy meal that went into one bowl. Can't wait to try the leftovers! Pasta is always better on the second day!

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"yummy in my tummy"! - My boyfriend and I love this dish! It's become a Valentine's dinner tradition, along with a nice red wine. The roasted tomatoes and garlic make this pasta absolutely delicious (and this being said from someone who doesn't enjoy pasta that much! Make it! You'll be hooked!