step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Arrange the Cherry Tomatoes (4 cups) in a single layer on a 13x9-inch baking pan or dish. Place the 3 pieces of Oranges (3) and Fresh Thyme (3 sprigs) within the tomatoes so that they are evenly spaced throughout the pan.
step 3
In a small bowl, mix the Olive Oil (4 Tbsp), 6 Tbsp of orange juice with the Brown Sugar (1 Tbsp).
step 4
Add the Garlic (9 cloves), Fresh Ginger (1 piece), Kosher Salt (as needed), and a pinch of Freshly Ground Black Pepper (to taste).
step 5
Once combined, pour mixture evenly over the pan of tomatoes. Gently toss to be sure everything is coated.
step 6
Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, for 50-60 minutes. Pluck out and discard thyme and orange zest. Set tray aside.
step 7
Separate the Spring Onions (7 1/2 cups) stems from the bulbs. Cut the stems in half lengthwise, then cut crosswise into 2-inch pieces. Slice the bulbs through the root end into quarters. If your spring onions are very large, the bulbs will need to be further cut into more manageable pieces.
step 8
Heat a dry medium skillet, preferably cast iron, over high heat. Add Olive Oil (1 Tbsp), then add the Sugar Snap Peas (1 1/2 cups) so that they are spread out in a single layer. Cook, tossing once until charred on both sides, about 4 minutes. Transfer to a large bowl.
step 9
Heat the remaining Olive Oil (1 Tbsp) in the same skillet. Add the spring onion stems and bulbs, arranging them in a single layer. Cook, tossing once, until charred, for about 4 minutes. Transfer to the bowl with the sugar snap peas; season to taste with Kosher Salt (to taste).
step 10
Cook the Casarecce Pasta (3 cups) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it’s not sticking.
step 11
Add the tomato mixture, sugar snap peas and spring onions, 2 Tbsp of Lemon Juice (1), Fresh Basil (1 1/2 cups), and Fresh Mint (1 cup) to the pasta. Toss gently to combine (you don’t want to break up the tomatoes too much); season with Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), and more lemon juice, if desired.
step 12
Serve pasta salad topped with remaining Fresh Basil (1/2 cup) and Fresh Mint (1/2 cup) and a drizzle of Extra-Virgin Olive Oil (to taste). Enjoy warm, slightly chilled, or at room temperature.
