Tuesday, October 17, 2006

Buona Sera

It's Tuesday night and we wanted something easy and cheap. Despite the dusting of snow in the foothills J was still able to use basil from our yard in order to create this simple but delicious dish. Inspired by a meal had on Siena's Piazza Il Campo, this pomodoro reminds us of contrada flags, cobblestone streets and endless bottles of wine.

Pasta Pomodoro (Serves two)
2 servings of linguine pasta
8 bocconcini mozzarella balls
1 small container of grape tomatoes (or equivalent) sliced in half
4 garlic cloves diced
1 small shallot diced
Zest of one lemon
2 Tbs fresh basil chiffonade (chopped)
2-3 Tbs of olive oil
Salt & pepper to taste
















Boil water for pasta

Slice the tomatoes in half

Dice shallot and garlic.

Place tomatoes, garlic and shallots in a small baking dish.

Add olive oil, lemon zest and a dash of salt & pepper.















Place under broiler and cook for approximately 5 minutes (or until tomatoes are just tender), stir after a few minutes to keep tomatoes coated with olive oil.

Cook Pasta until al dente

Drain pasta

Pour cooked tomatoes, olive oil and shallots in a saute pan over medium heat. Add pasta and toss gently until combined.















Plate with fresh mozzarella, chopped basil and a little lemon zest.

Enjoy with a glass of red wine (preferably Italian).

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