Wednesday, January 13, 2010

Pasta Pomodorini



Several years ago I saw Michael Chiarello (love him! Can we all please live on a vineyard in Napa?!) make "Pasta Pomodorini". It's incredibly simple and easy and since then, I've created my own version!

Recipe:
1 carton of grape tomatoes
2-3 garlic cloves (depending on your liking)
extra virgin olive oil
pinch of red pepper flakes
2 tbs capers
2 tsp Italian herb seasoning
Salt & Pepper
Splash of white wine
2 tbs shredded parmesan cheese
Whole wheat noodles (penne, spaghetti - your choice)

Set water to boil for noodles and add noodles when water is ready
Mince garlic and add to medium saute pan with drizzle of extra virgin olive oil on medium heat.
Place washed grape tomatoes in a ziplock baggie and "whack" them until they've all opened (great stress reliever too, but don't get too carried away!)
Once garlic is very lightly browned, add red pepper flakes and tomatoes
Simmer over medium - medium low heat until tomatoes are softened
Add white wine and seasonings
Add al dente noodles to pan with tomatoes, toss, adding a drizzle of evoo if necessary and top with parmesan cheese

This is such a healthy "go-to" recipe for me - I almost always have all of these ingredients on hand and will add veggies to it if available.

I made this last night and added asparagus (cut into 1" pieces - I added it to pan after the garlic) and served over a bed of mesclun greens. That's a great tip - serve pasta either with or over greens (sometimes I will also add them to the pan to wilt them more) to bump up nutrients and it helps to "fill" you up more, without consuming so many carbohydrates!

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