![]() I really love to finish this pasta off with fresh herbs and a little Parmesan cheese. ![]() Season with more salt if needed and a little black pepper or crushed red pepper flakes. Use tongs to transfer the cooked noodles right into the pan with the tomatoes. Squeeze the juice from the lemon into the tomatoes and mix to combine. Use the back of a wooden spoon or spatula to really smush up the tomatoes.īy the time the are cooked, the tomatoes should be perfect! Cook until the tomatoes burst and start to break down, about 5 minutes. Heat olive oil in a medium skillet over medium heat. Or don’t! It is really up to you on how much hands on time you have to spare.īring a large pot of salted water to a boil. Start by slicing your pint of tomatoes in half. a long noodle of your choice (spaghetti, linguine, or bucatini are my faves).This dish includes the following ingredients: Lucky for me and all of you tomato season is in full swing so it will be easy for you all to join me in a big bowl of comfort. With that being said, I have turned to my all time comfort food… Fresh grape tomato and lemon pasta!Įven Weezer was known to slurp up a few noodles from this dish in his prime. We are all still sort of reeling and trying to get into the new normal without him hanging in the kitchen checking out what’s cooking. My beloved pug Weezer passed away in his sleep after 14 years of amazing memories. I cannot believe it is already July!įirst off, some sad news for my long time blog readers. This summer has been a roller coaster to say the least. This dish comes together quickly and is a hit every time. Top with fresh basil and some pepper or Parmesan cheese. Add in fresh lemon juice and the pasta of your choice. Sliced tomatoes cooked on the stovetop until they burst in a mix of olive oil and butter. Shapes like penne, orecchiette, and rotelle all work well.Grape Tomato and lemon pasta is literally my all time favorite comfort food. ![]() Just pick something that you can eat without needing to twirl. You can use any shape of pasta, I just happen to love farfalle. If you want to add a little crunch to this meal you can add some toasted pine nuts on top! I also love Rana’s pesto which is more widely available. If you are in Chicago or New York City, Gotham Greens has a pesto that can be found in the produce section of the grocery store. Make sure you use parchment to line your baking sheet, this will prevent the pesto from burning and will help the tomatoes to roast evenly. I like to roast the tomatoes until the point where they aren’t too juicy anymore, this gives them a richer flavor. It gives them far more flavor than just adding olive oil, salt, and pepper. One of my favorite cooking hacks is to season tomatoes with pesto before roasting them. Plus, once you slice them in half they are a perfect size and shape to be added to a pasta dish. You can use any variety of tomato for this recipe, but I really love the sweetness of grape tomatoes. The total time from start to finish is less than 30 minutes. While to tomatoes are roasting, cook the pasta and heat the pesto. You just need to slice the tomatoes in half, season them, and let them roast. The active preparation time for this meal is just about 10 minutes. Combining basil pesto, roasted tomatoes, and mini balls of mozzarella with pasta is a way to turn Caprese Salad ingredients into a complete meal. ![]() Tomatoes, mozzarella, and basil are a classic flavor combination and one of my favorites – especially now that tomatoes are in season. This easy Caprese Pasta is made with roasted grape tomatoes, fresh mozzarella, and basil pesto to create a simple weeknight meal that is loaded with bold flavors. ![]()
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