![]() ![]() The Tomato Butter Version with Tube NoodlesĪny way you like it tomatoes, noodles, and lemons are a great comforting combo. The Broiled/Roasted Tomato Version with Mozzarella The Butter-Free Version with Roma Tomatoes There are a few other variations of this pasta on the blog: It adds more heat and flavor for those who don’t really like a tomato forward dish. Another variation I add when making Mike eat this is I add chopped garlic and a 1/4 tsp of crushed red pepper flakes in with the oil before I add the tomatoes. You can also add some fresh parsley or oregano. My favorite to add to fresh tomato and lemon pasta is basil. I really love to finish this pasta off with fresh herbs and a little Parmesan cheese. Season with more salt if needed and a little black pepper or crushed red pepper flakes. Use tongs to transfer the cooked noodles right into the pan with the tomatoes. Squeeze the juice from the lemon into the tomatoes and mix to combine. Use the back of a wooden spoon or spatula to really smush up the tomatoes.īy the time the are cooked, the tomatoes should be perfect! Cook until the tomatoes burst and start to break down, about 5 minutes. Heat olive oil in a medium skillet over medium heat. Or don’t! It is really up to you on how much hands on time you have to spare.īring a large pot of salted water to a boil. Start by slicing your pint of tomatoes in half. a long noodle of your choice (spaghetti, linguine, or bucatini are my faves).This dish includes the following ingredients: Lucky for me and all of you tomato season is in full swing so it will be easy for you all to join me in a big bowl of comfort. With that being said, I have turned to my all time comfort food… Fresh grape tomato and lemon pasta!Įven Weezer was known to slurp up a few noodles from this dish in his prime. We are all still sort of reeling and trying to get into the new normal without him hanging in the kitchen checking out what’s cooking. My beloved pug Weezer passed away in his sleep after 14 years of amazing memories. I cannot believe it is already July!įirst off, some sad news for my long time blog readers. This summer has been a roller coaster to say the least. This dish comes together quickly and is a hit every time. Top with fresh basil and some pepper or Parmesan cheese. Add in fresh lemon juice and the pasta of your choice. Sliced tomatoes cooked on the stovetop until they burst in a mix of olive oil and butter. Serve warm.Grape Tomato and lemon pasta is literally my all time favorite comfort food. Remove from the oven and lightly drizzle with truffle oil until fragrant. Until tomatoes start to wilt but don’t completely deflate. Roast the tomatoes for an hour and a half. Toss grape tomatoes on a baking sheet, drizzle with extra virgin olive oil and season with salt and pepper. You’ll only need a touch to immediately smell this dish from across the kitchen. Totally worth the wait.įor a special side dish, drizzle with fragrant truffle oil. It takes at least an hour and a half to slow roast grape tomatoes until they are perfectly sweet, full in shape but ready to surprisingly burst in your mouth like candy. If you’re looking for a creative shortcut to enjoying tomatoes early, I highly recommend slow roasting them in the oven for a side dish, pasta sauce or appetizer (recipe coming soon). It’s going to be a couple warm weeks until we can truly enjoy the best gift of summer. And as irresistible as it sounds, hold your horses folks, it ain’t time. Lately I’ve been tempted by the tease of a “seasonal tomato plate” on menus and displays at farmers markets. Tomatoes can surely teach us a thing or two about patience. ![]()
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