Tonight I will depart from my usual routine and provide some measurements for the ingredients used. I think I can do that without inhibiting the “creative flow”.
A few months ago I picked up an envelope
of dried chopped tomatoes, thinking one day I would try them in place of my
usual sun dried tomatoes in oil.
Well tonight is the night.
INGREDIENTS:
Al Dente brand Fiesta
fettucine
Dried chopped tomatoes –
3 oz.
Fresh oregano,
chopped - 1 tablespoon
Juice from ½ lemon
Red Pepper flakes, about
¼ tablespoon
Olive oil – ¼ to 1/3 cup
Garlic - 1 medium clove
PROCESS:
Rehydrate the tomatoes
by placing them in a bowl, covering them with boiling water, and letting them
sit for 2-3 minutes. Drain them
and place in a blender or food processer.
Add the oregano, lemon juice, garlic, and red pepper flakes plus the
olive oil and pulse to a creamy consistency.
Mix the pesto and the
arugula into the pasta, adding about 1/3 cup of pasta water if necessary,
drizzle with olive oil and serve.
Salt and pepper to taste.
COMMENTS:
This dish could have
been a ten, but because I put too much pesto on the pasta, the flavor was a bit
overwhelming. Use the pesto
sparingly and you will end up with a ten.
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