0

Sundried Tomato Pasta Salad

10 December , , , , ,

Bringing a savory recipe this time and even if they are rare here, I guarantee that those who succeed in entering the site are absolutely delicious. This recipe I saw on Ree’s site, and as she said it was one of her favorite dishes,  of course I would try it…hehe. And the conclusion was? I think this pasta also joined the list of my favorite recipes. It is super delicious and different, I loved it. But one thing I do differently is that I eat the pasta when is still hot or warm rather than cold.  Oh and she gives a tip about the dressing, letting sit in the fridge overnight really lets the garlic work its magic,  the flavors really deepen and meld together. Yummy, so good!

Sundried Tomato Pasta Salad

Ingredients:

Salad:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-½ cup Parmesan Cheese, Freshly Grated

Dressing:
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste

Directions:

Dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.
Serve on a big platter with an extra sprinkling of Parmesan cheese.

Tags: , , , , ,
1

Tuna Pasta (Jamie Oliver)

12 March , , ,

Tuna Pasta (Jamie Oliver)

“This is Jools’—Jamie’s wife’s—favorite quick Saturday afternoon pasta,” Jamie says. What makes it to be so tasty is that besides being simple and very practical of making, it has a cinnamon touch that makes it all special. Another thing that I added another day was mozzarella cheese on the top and led to gratinate, it gets even more tasty.

Jool’s Pasta

Ingredients:

1 pound, 2-ounce good-quality fusilli or penne
1 small onion , peeled and finely chopped
1 garlic clove finely chopped
1 can good-quality whole peeled tomatoes chopped
2 cans (10 ounces) good-quality tuna in olive oil, drained and flaked
1 to 2 fresh red chilies , deseeded and finely chopped
1 level teaspoon ground cinnamon
1 bunch fresh basil , leaves picked, stalks chopped
Sea salt and freshly ground black pepper
1/2 lemon , zest and juice
Salt
Small handful freshly grated Parmesan cheese

Directions:

Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Bring to a boil and simmer for about 5 minutes. Taste for seasoning.

Meanwhile, cook the rigatoni in a pan of salted boiling water according to the pack instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water.

Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice, and mix together well. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately with Parmesan.

Tags: , , ,