Wednesday, April 7, 2010
Last night's dinner was a simple recipe adapted from one of my mother's classic fresh pasta dishes. This dish is fresh and delicious, and is quite simply all about the quality of the tomatoes used in the recipe. I used fresh organic grape tomatoes that would have been delicious on their own, but were heavenly with a mix of diced garlic, olive oil and pine nuts. In addition, I flavored the dish with a couple of tablespoons of Round Pond Estate's Blood Orange Olive Oil, a favorite from our last trip to Napa Valley. The blood orange flavor was a lovely complement to the other flavors. It makes the dish feel very light and enjoyable. My husband likes to add a bit of parmesan cheese, as well.
Sasha's Simple Angel Hair Pasta With Grape Tomatoes, Garlic & Pine Nuts
2/3 box of angel hair pasta
2 pints of organic grape tomatoes
1/3 cup of pine nuts
4-5 tsp of diced garlic
To prepare this dish, preheat the oven to 400 degrees. Cut each of the grape tomatoes in half and roast in the oven at 400 degrees for about twenty to thirty minutes. In the meantime, toast the pine nuts until lightly browned. Cook the pasta and mix with the other ingredients. Before serving, mix in two tablespoons of the Blood Orange Olive Oil. This is short post and an easy recipe to make during the week after work, but makes for a fresh, satisfying meal.