Thursday, June 23, 2011

Tomato Pasta Thing Redo

After last week's gnarly vegan tomato pasta, I was eager for a redo. So I was very pleased to see a similar-ish recipe in the latest edition of Everyday Food (I know, dead horse. I do have recipes from other sources that I'll be dragging out soon).

May I present: Linguine with tapenade, tomatoes, and arugula.



This is so fresh and delicious, there is no question you should make it some time this summer. You can even make it vegan -- just leave out the feta.

Ingredients include cherry tomatoes, arugula, tapenade,  and feta (not pictured: olive oil, pasta, parsley, salt, pepper). Do you see that thing there, on the top left of this picture, next to the coffee maker? (counter space is at an all-time premium 'round here if that wasn't abundantly clear). THAT IS A CANTALOUPE. I got it in my organic delivery last week, and was rather horrified, because you may recall: I hate melon of all kinds. NO - honeydew is not exempt. I hate honeydew. I hate watermelon, and I especially hate cantaloupe. I'd told the company that delivers the produce NO MELON, but they don't seem to have received the memo. My husband tells me he will eat it. We'll see.


That was stressful. Let's open some wine. I got this wine because it had a donkey on it and my husband LOVES donkeys. It's a decent wine, around $12 at Whole Foods, a little tart so eating it with cheese is a good idea.


And while we're looking at stuff on my counter, may I present: Dawn. I normally use hippie dishwashing liquid because I'm trying to save the world, but I got Dawn so I could wash the exterior of all the windows in my house last weekend. Some window washer dude on eHow said to use either Joy or Dawn, just squirt a teensy amount into a bucket of water, and go to town. I recommend one of those squeegies with a scrubber thing on the other side. Works like a charm. The windows are damn clean.


Speaking of saving the world, you do know that gluten is going to be the death of us all, yes? May I present: Ancient Harvest Quinoa pasta? It tastes EXACTLY like regular pasta. To hell with rice pasta: quinoa pasta is where it's at. Try it. My only beef is that these come in 8 ounce packages, instead of 16 ounces, like "normal" pasta.

Ok, let's get back to business. You'll recall our ingredients:


This couldn't be easier to make. Boil the pasta, then cook the tomatoes in olive oil for a few minutes, then throw the pasta back in the pot, dump in the tapenade, mix it in, then dump in the arugula and mix that in. Salt and pepper it. Then split the whole kit and caboodle between four dishes, drizzle with olive oil, and top with parsley and feta. DELICIOUS. The arugula is a bit peppery. The tapenade offsets the sweetness of the tomatoes. The feta wraps it all together.

 Hello lover.



The recipe's not on the website yet, so I'll put it below. Enjoy!

Linguine with tapenade, tomatoes, and arugula

- coarse salt and ground pepper
- 1 pound linguine
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 3/4 pound cherry tomatoes, halved (you could really just use a whole pint)
- 1/4 cup plus 2 tablespoons tapenade
- 2 cups baby arugula
- 2 tablespoons chopped fresh parsley
- 1.5 ounces feta, crumbled (1/4 cup)

In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula and toss to combine. Season with salt and pepper. Divide among four bowls, drizzle with olive oil, and sprinkle with parsley and feta.

Serves 4.
557 calories per serving. 12 g fat; 19 g protein; 89 g carbs; 5 g fiber

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