11-19-16 Front Porch tomatoes and Angel Hair Pasta

The promise of an overnight freeze led Patience and me to pick every ripe and almost ripe tomato from our porch garden, along with all the basil, dill, and parsley.  Looking at a large bowl overflowing with cherry and grape tomatoes it was clear to   me what had to be done.  And it was surprisingly simple.

                    

INGREDIENTS”

1.     Cherry tomatoes – whole

2.     Olive oil

3.     Garlic – 1 clove crushed or minced

4.     Onion – ½ medium onion chopped

5.     Celery  - about ½ stalk chopped

6.     Fresh Basil

7.     Heavy whipping cream – not much, about ¼ cup or less

8.     Angel Hair pasta

PROCESS:

Cook the onion in olive oil for 1-2 minutes then add the garlic and celery and cook for several more minutes until soft.  Add the tomatoes and basil and cook over medium high heat until they begin to break down – about 8-10 minutes.  A few minutes before the pasta is ready reduce the heat and add the cream.  When the pasta is ready drain and add to the pan, mix well and serve with grated cheese and garnish with fresh dill.    Add some pasta water if needed.

COMMENT:

In spite of my abundance of humility I have to say this was delicious and I look forward to serving it again.  Of course Patience agrees with me.

3-11...Fettuccine with arugula-tomato salad

3.-11…Once more with Arugula

Thanks to dear Christy I have a stash of fresh, home grown arugula to cook with  tonight.  Looking to come up with a new arugula-pasta dish, I decided on the following.

INGREDIENTS:

Al Dente fettuccine

Arugula, coarsely chopped

Cherry tomatoes, cut in half

Celery

Garlic and onion

Pitted Kalamata olives, coarsely chopped

Fresh parsley

Dry basil and oregano

Olive oil

Red wine vinegar

Fresh lemon juice

Bacon, chopped

PROCESS:

Cook the bacon and set aside to drain.

Place the tomatoes, garlic, onions, olives, celery and herbs in a bowl and mix in the olive oil, lemon juice and a splash of vinegar.  Allow to sit for about 15-20 minutes, then mix in the arugula.

Place the cooked pasta in a serving bowl and mix in the “sauce”.  Add pasta water if needed, drizzle with olive oil and sprinkle with the bacon before serving.

COMMENTS:

This was not quite as good as the last arugula dish I posted…but still rates an 8 or a 9 and I don’t hesitate recommending it.

Making the dinner even better was having Stef and David sitting across from us and sharing our food and wine.  I would have to say that the conversation was as good as, if not better, than the pasta.

12-6…Capellini and stuff

OK…it is 5:30 and I haven’t given any thought to dinner. A quick look in the fridge reveals some asparagus, grape tomatoes, and green onions that need to be used…soon, also one slice of prosciutto and the rear end of a loaf of ciabatta bread. All the makings of a meal.



INGREDIENTS:

Capellini (angel hair pasta)
Olive oil
Garlic, Green onion
Red pepper flakes
Toasted ciabatta bread crumbs
Lemon
Asparagus
Grape tomatoes, halved
Sweet vermouth
Tomato paste
Basil and oregano, dried
Diced tomatoes
Prosciutto

PROCESS:

Grate the bread, toast the crumbs, and set aside.

Saute the garlic and onion in olive oil with a small amount of tomato pastes. Then add the asparagus and lemon juice and cook. After 10 -15 minutes add the diced tomatoes, prosciutto, and herbs, cook for a few minutes and add the wine and lemon juice. (I really don’t think any of these times are critical…just do it by intuition.)

When the pasta is ready add it to the pan and mix well, sprinkle with the bread crumbs and serve with parmigiano reggiano cheese.

COMMENTS:

This dish was as fun to cook as it was to eat. I literally made it up as I went along. Do your own variation of it and enjoy!

10-15… CLAMS W FRESH TOMATOES & Angel hair pasta

For tonight’s dinner I’ve gone back to July, 2004 for a dish I served to Patience, Terrie, and myself. As soon as I saw the wonderful grape tomatoes and the farmer’s market this morning I knew what I wanted to do. With a few minor changes, this is the same dish that it was over 7 years ago. (now that is a frightening observation…the time, not the recipe.)


INGREDIENTS:

Cherry tomatoes cut in half
Whole baby clams with juice partially drained
Garlic
Celery
Fresh parsley and oregano
Anchovy fillets finely chopped
Olive oil
Sweet vermouth
Red pepper flakes

PROCESS;

Sauté garlic, red pepper flakes, finely chopped anchovies, celery, and parsley in olive oil, then add clams, fresh oregano, and the tomatoes. Cook for several minutes then add red wine. Serve over the pasta, garnished w fresh parsley.

COMMENTS:

I could have easily eaten a pound of this pasta tonight...it was sooooo good. One of the changes I made was to substitute Sweet Vermouth for the red wine, which gave it a smooth, sweet taste that I found difficult to resist.