Another keeper of a veggie dinner. It is interesting how many of my “abi diet” meals are pasta…hmmm. Oh well, not going to be worrying about that one, on with the pasta! Thanks to delightful Elaine for the recipe!
One of my most favorite summer foods – the delicious and perfect tomato. And Lord knows I could eat garlic on practically everything. Add some EVOO and balsamic vinegar, and that is the making of some mighty goodness.
Oslo usually hangs out in the kitchen if there are cans being opened – in hopes of one of those cans being tuna. No cans this evening, but he was just enthralled the whole time.
Recipe to follow…
Fresh mozzarella truly makes everything better
A peak into our meals…a little pink pig plate sandwiched in between.
*I halved the recipe – still enough for leftovers for a family of 2 1/2 eaters!
2ish pounds red cherry tomatoes, halved
1/4 cup EVOO
3 teaspoons minced garlic
1 tablespoon balsamic vinegar
salt & pepper to taste
red pepper flakes to taste
1/4 cup fresh basil leaves, roughly torn*
1 teaspoon minced fresh oregano leaves
1 pound angel hair pasta (or whatever you like)
2 tablespoons EVOO
8 ounces whole-milk ricotta salata**
1/2 cup toasted pine nuts
*You could probably throw in some fresh spinach too. I bet that would be yummy. (Elaine’s recommendation – I didn’t have any fresh spinach, but I agree with her assessment!)
**I couldn't find this cheese, so I used fresh mozzarella.
Preheat to 350 degrees. In a large, glass baking dish, toss the tomatoes with the oil, garlic, balsamic vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil and oregano. Stir well.