Twofer Pasta – Ina Garten

This recipe is named for Two for Tuesdays.  This was inspired by Ina Garten but, I made a major change in this recipe.

I, honestly, can’t help myself.  When, I cook, I just can’t and don’t stick to the recipe.  This is a pretty straightforward recipe.  Gather your ingredients, boil water for the pasta, put tomatoes in oven for two hours at 250 degrees.  This last step comes from another recipe by Ina and I am incorporating into this post.

The addition of slow roasting the tomatoes and including them in the pasta, changes the main flavors of the dish.  Granted, those tomatoes began to caramelize and to say the least, these are delicious.  They have this sweet tangy taste that leaves a slight burn on your tongue.  So good.

Capellini with Tomatoes and Basil

Serves:   6 servings

Ingredients

• Kosher salt
• 1/4 cup good olive oil, plus extra for the pot
• 2 pints small cherry tomatoes or grape tomatoes
• 1 teaspoon dried basil
• 2 tablespoons chopped fresh curly parsley
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound dried gluten-free capppelini or angel hair pasta
• 2/3 cup grated Parmesan cheese
• Extra chopped basil and grated Parmesan, for serving                                                                                                       

Method:

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan.  Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Now, isn’t that easy to do?

 

 

 

 

 

 

 

 

 

 

   

 
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