Want a healthy, light, fresh pasta for dinner? TRY THIS!
Recipe curtousy of theitaliandishblog.com
Ingredients
- 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
- 8 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. (WARNING: this will make your house smell like sweet tomato heaven and when they're done you're going to have to control yourself from eating them all)
Toast the pine nuts:
Place pine nuts in a small skillet. Cook over medium high heat just for a few minutes, until lightly toasted.
Make the Pasta:
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).
Putting it together:
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.
*p.s. you can also make this as a side dish for a dinner party and impress all your friends :)
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