Sep. 13th, 2009

Nom!

Sep. 13th, 2009 07:42 pm
sigerson: (Default)
We served this today and it got a lot of happy attention. Enjoy!

Roasted Cherry Tomato and Arugula Salad

2 cups pasta (farfalle, shells, other small items)
1 lb cherry tomatoes, halved
5 tbsp olive oil
2 garlic cloves, cut into slivers
2 tbsp balsamic vinegar
2 pieces sun-dried tomato in olive oil, drained and chopped
large pinch of sugar
large handful of arugula, chopped/torn coarsely
salt and pepper
optional feta or mozzarella

Preheat oven/toaster oven to 375 degrees. Arrange tomatoes on cookie sheet/roasting pan. Sprinkle slivers of garlic over them and drizzle with 2 tbsp olive oil. Salt and pepper to taste. Roast in the oven for 20 minutes, turning/shaking once.

In a large bowl, mix 3tbsp olive oil with balsamic, sun-dried tomatoes, sugar and a little salt and pepper to taste. Cook the pasta. Drain and add it to the large bowl. Toss to mix dressing with pasta. Add roasted tomatoes and garlic and mix.

Before serving, add arugula and (if desired) sprinkle mozzarella or feta. Can be served at room temperature or chilled.

From The Pasta Bible.

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