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My adventure's in feeding my family

Two Tomato Pasta with Mozzarella, Basil & Pine Nuts August 10, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love me a good pasta side. You could also make this recipe as an entree but we really enjoyed it with some salmon and a side salad fresh from the garden. I roasted both sets of tomatoes so that the hubs would eat the meal but I am sure it would be just as tasty following the original directions.

Ingredients:

  • 10 ounces of grape tomatoes
  • 2 large garlic cloves, minced or grated
  • 6 tablespoons extra virgin olive oil, divided
  • salt & pepper
  • 1/3 cup pine nuts
  • 10 ounces spaghetti
  • 14 ounces very small tomatoes (about 8 to 10), cut into chunks
  • 4 ounces mozzarella, cubed
  • about 10 basil leaves, julienned

photo 1

 

 

Directions:

For the slow roasted tomatoes:  Preheat oven to 300 degrees F. Line a baking sheet with foil.  Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil.  Season with some salt and pepper.  Toss well. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture.

Toast the pine nuts: Place pine nuts in a small skillet.  Cook over medium high heat just for a few minutes, until lightly toasted.

Bring a large pot of well salted water to a boil.  Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don’t drain- you want a little pasta water still on the pasta so it doesn’t stick). Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes (if using), the mozzarella, 4 tablespoons olive oil and the basil leaves.  Season generously with salt and pepper and toss well.

photo 2

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