Saturday, June 18, 2011

Two-Tomato Arrabbiata Pesto Pasta

Isn't vibrant, colorful food so appealing? This pasta sauce is not only striking to the eyes, but the tangy sun-dried tomatoes bounce on your tongue wonderfully with the fresh herbs, making this dish truly unique. I found this recipe in Rachel Ray. I had some fresh green beans and thought they would be lovely with this dish.

Two-Tomato Arrabbiata Pesto Pasta

1 1b whole wheat spaghetti
1 C. sun-dried tomatoes, coarsely chopped 
   (calls for oil packed, I used dry)
3 large garlic cloves
1 t. crushed red pepper
1/2 C. Extra-virgin olive oil (I used less) 
1 pint grape tomatoes, halved
1/3 C. grated parmigiano-reggiano cheese 
   (I used vegan parmesan) 
1/4 C. fresh flat-leaf parsley, chopped
1/4 C. fresh chives, chopped
 Bring a large pot of water to a boil, salt it, add pasta and cook until al dente. Drain, reserving 1 C. pasta cooking water.
While the pasta is working, in a food processor combine: sun-dried tomatoes, garlic, crushed red pepper, and 2 T. hot water. With the machine on, drizzle in the olive oil until smooth. 
Transfer the sauce to a large, shallow bowl and stir in cheese and most of the parsley and chives. Stir in the pasta water (I went by sight, I used about 1/2-3/4 C.), then add the pasta and toss vigorously for a minute or two. Scatter remaining herbs on top. 
 One thing my mom and I talked about at dinner is that it may be better with some oregano in it. I may use less sun-dried tomatoes next time tho. They were very good but sorta overpowered the other flavors. I would definitely make it again. We all enjoyed it tremendously. But even more so, the roasted green beans were amazing! Here's the recipe:

Roasted Green Beans with Garlic and Scallions

Preheat oven 450. Combine roughly 2/3 C. thinly sliced shallots or scallions and 1 1/2 lbs. trimmed green beans on a jelly-roll pan coated with cooking spray. Drizzle a little olive oil over the them; toss to coat. Bake for 10 mins. Add 5 thinly sliced garlic cloves; toss to combine. Bake another 10 mins or until beans are lightly browned. Sprinkle with coarse salt and fresh cracked pepper; drizzle with about 1 T. fresh lemon juice.  Serve!
Time to rest my tired legs. Good night my fellow cooks. 

Chef Teebs

No comments: