Delicious summer pasta, added a bunch of my own twists to it!
Ingredients:
1 pint grape tomatoes
1/2 lb spaghetti or angel hair pasta
4 tbsps extra virgin olive oil
2 tbsps balsamic vinegar
salt and fresh ground pepper
1/2 cup fresh basil, chopped
3 tbsps pine nuts, toasted in a dry pan ahead of time
1 or 2 big handfuls baby spinach
1 tsp lemon zest
2-3 garlic cloves, minced
1/2 lb fresh mozzarella, diced into 1/2 inch pieces
Preheat the oven to 400 degrees.
Bring a large pot of water to boil, generously salt the water. Cook the pasta to al dente. Before draining pasta- reserve 1/3 cup of starchy cooking water.
Place the grape tomatoes on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast until bursting, 15-20 minutes. When done, drizzle balsamic over the tomatoes.
When there is 5 minutes left of tomatoes cooking, in a large sauté pan heat 2 tablespoons of olive oil. Sauté garlic in oil for 1 minute, then add spinach for 1 additional minute. Add lemon zest, basil and toasted pine nuts to the pan, then toss in the pasta and tomatoes.
Lastly toss in the mozzarella cheese and serve. Sprinkle with freshly grated parmesan or Romano cheese on top.
Recipe not borrowed, my own creation.
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