Tuesday, April 24, 2012

Tuesday Taste Buds: Two Tomato Pasta


Two Tomato Pasta with Mozzarella, Basil &Pine Nuts
I spotted this off Pinterest (of course) and yes, the picture was stunning but it had me drooling.
So I had to try it!
It's simple ingredients make it an easy weekday meal!

Recipe from The Italian Dish
  • 10 ounces of grape tomatoes
  • 2 large garlic cloves, minced or grated
  • 6 tablespoons extra virgin olive oil, divided
  • salt & pepper
  • 1/3 cup pine nuts
  • 10 ounces spaghetti
  • 14 ounces very small tomatoes (about 8 to 10), cut into chunks
  • 4 ounces mozzarella, cubed
  • about 10 basil leaves, julienned
For the slow roasted tomatoes: Preheat oven to 300 degrees F. Line a baking sheet with foil. Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil. Season with some salt and pepper. Toss well. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture.
Toast the pine nuts: Place pine nuts in a small skillet. Cook over medium high heat just for a few minutes, until lightly toasted.
Bring a large pot of well salted water to a boil. Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don't drain- you want a little pasta water still on the pasta so it doesn't stick). Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes, the mozzarella, 4 tablespoons olive oil and the basil leaves. Season generously with salt and pepper and toss well.

#87 DZP 1/5 Done!

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