I followed the recipe pretty closely. I adjusted the measurements to account for the fact I was not making 1lb of pasta. This recipe is so flexible that you could make many variations to "spice" it up. Food & Wine made suggestions for readers. I could easily see you including chicken, sausage, or prosciutto to the pasta to up the protein content.
I was only able to get fresh cherry tomatoes from the farmer's market this week (personally I like better than vine ripened) so I went with those and cut in half. I also decided to saute them in the garlic rather than mix in uncooked.
I bought the container of mozzarella balls the size of a ping pong ball. I cut those in half. Lastly, I used my roasted garlic again :-). The balsamic vinegar added such a nice sweetness and flavor to the pasta and if you love olives like me you will not be disappointed with this addition.
This had to be the quickest pasta I have ever made and plan to keep in my back pocket when I need a really quick dinner.
Please give it a try!
Recipe - Thank you Food & Wine!
- 1/2 cup halved and pitted black olives
- 4 teaspoons balsamic vinegar
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound spaghetti
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 2 pounds vine-ripened tomatoes (about 6), chopped
- 3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
- 1 1/4 cups chopped fresh basil
- In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
- Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.
NOTES Variations Add some drained capers, chopped red onion, or grated Parmesan to the pasta.
No comments:
Post a Comment