Friday, August 22, 2014

Soo Many Tomatoes!!!

Yum-O!
Farm Share's are the best, over the last couple of weeks we got a bunch of tomatoes and I you know what we should eat, that bursting tomato thing that we made last time we had a farm share. At this point my wife is rolling with laughter, apparently bursting tomato was hilarious. So when I said I couldn't remember and I would look it up online, Kristin laughed some more and watched me. As I typed it and Kristin again continued to laugh, she caught some of the Google suggestions for finishing the search. So I went back and slowly typed in each letter, some of the highlights of this humorous exercise are: burst ovarian cyst, bursting forth of blood from the spleen, & bursting to wee at school. Anyways...I found the recipe that we used and it turned out real well.


The recipe is an older Rachel Ray recipe, the biggest difference between the recipe and what we made is I used more salt and pepper, penne instead of spaghetti and we added sausage to the meal for a little more protein and we used Olive Oil instead of EVOO. 

Bursting Tomato Pasta

Look at that fresh basil!

INGREDIENTS

  • 1/4 cup olive oil (OO)
  • 4 cloves garlic, thinly sliced
  • 1 red chili pepper, such as a Fresno chili pepper, thinly sliced, or 1 teaspoon crushed red pepper flakes, lightly crushed
  • 2 pints cherry tomatoes
  • Salt and pepper
  • 1/4 cup aged balsamic vinegar
  • 1 pound regular or whole grain spaghetti
  • 1/2 cup flat leaf parsley, chopped
  • Freshly grated Pecorino cheese
  • A few torn basil leaves, for garnish

PREPARATION

Heat the Olive Oil over medium heat in a large skillet with a tight-fitting lid. Add the garlic and chili pepper and stir for 2-3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper; cover the pan and raise the heat to medium-high. Cook for 10-12 minutes, until the tomatoes burst, shaking the pan occasionally. Uncover and add the vinegar; reduce the heat to low and reduce a minute or two more.

Once the tomatoes are in the saucepan and have been cooking for 5 minutes or so, salt the boiling water, drop in the pasta and cook to al dente. Reserve about 1 cup of the starchy cooking water just before draining.

Break the tomatoes up a bit with a potato masher; add 1/2 cup of the starchy cooking water and parsley to the pan, then toss with the drained spaghetti for 1-2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Serve in shallow bowls topped with Pecorino cheese and basil.

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