(no subject)
heres my recipe for herb tomatoes and garlic oil whole wheat spaghetti:
TOMATOES
4 roma tomatoes
good quality olive oil
chopped garlic (about 2 cloves)
fresh thyme leaves
2 fresh rosemary sprigs
pinch of dried oregano
ground peppercorns
pinch of sugar
pinch of salt
GARLIC OIL WHEAT SPAGHETTI
box of whole wheat spaghetti
salt
chopped garlic (about five cloves)
red pepper flakes
olive oil
grated parmesano reggiano
Preheat oven to 375 degrees.
Cut tomatoes into slices (about 1/2 inch thick). Lightly brush a baking pan with olive oil. Arrange tomatoes on baking pan. Top tomatoes with a little thyme and rosemary, salt pepper and garlic. Drizzle olive oil over tomatoes.
Bake for about 20 minutes.
While tomatoes are baking, boil water. Once water is at a rolling boil, add pasta and cook until al dente.
Remove tomatoes and sprinkle a touch of sugar on them. Keep tomatoes warm in oven while you prepare the pasta.
In a pan, pour a good amount of olive and gently saute garlic (do not brown, just let garlic infuse the oil). Add some red pepper flake. Saute for about 5 minutes. Add cooked pasta to the oil and toss. Add freshly grated pepper, and a touch of salt.
Put pasta on a plate and arrange two or three tomato slices on top. Sprinkle with plenty of parmesan reggiano cheese, garnish with a ribboned basil leave and serve.
Serves three to four people.
TOMATOES
4 roma tomatoes
good quality olive oil
chopped garlic (about 2 cloves)
fresh thyme leaves
2 fresh rosemary sprigs
pinch of dried oregano
ground peppercorns
pinch of sugar
pinch of salt
GARLIC OIL WHEAT SPAGHETTI
box of whole wheat spaghetti
salt
chopped garlic (about five cloves)
red pepper flakes
olive oil
grated parmesano reggiano
Preheat oven to 375 degrees.
Cut tomatoes into slices (about 1/2 inch thick). Lightly brush a baking pan with olive oil. Arrange tomatoes on baking pan. Top tomatoes with a little thyme and rosemary, salt pepper and garlic. Drizzle olive oil over tomatoes.
Bake for about 20 minutes.
While tomatoes are baking, boil water. Once water is at a rolling boil, add pasta and cook until al dente.
Remove tomatoes and sprinkle a touch of sugar on them. Keep tomatoes warm in oven while you prepare the pasta.
In a pan, pour a good amount of olive and gently saute garlic (do not brown, just let garlic infuse the oil). Add some red pepper flake. Saute for about 5 minutes. Add cooked pasta to the oil and toss. Add freshly grated pepper, and a touch of salt.
Put pasta on a plate and arrange two or three tomato slices on top. Sprinkle with plenty of parmesan reggiano cheese, garnish with a ribboned basil leave and serve.
Serves three to four people.