jglass wrote:Last night I made chicken enchiladas & salad for dinner.
Today for lunch I am making a recipe I saw Giada De Laurentis make last week on her show. Here is the recipe in case anyone is interested. Of course I will be adding garlic to the recipe. I found some decent cherry tomatoes at the store a few days ago. I had to stop and get capers yesterday. I paid $1.50 for my last jar of capers from Walmart. Bought them at the smaller store here in town yesterday and they were $4 for the same jar :eek: If I had not already bought the tomatoes for the dish I wouldnt have paid it :mad: I know alot of people dont like Walmart but if I tried to get all of my groceries from the two grocery stores here in town I would pay 4x the price for items.
Pasta Ponza
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper in the prepared baking dish. Toss to coat.
Sprinkle the breadcrumbs over the tomato mixture.
Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.
Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl.
Spoon the tomato mixture onto the pasta.
Add the cheese and toss well.
Thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste.
Sprinkle with the chopped parsley and serve immediately.
Today for lunch I am making a recipe I saw Giada De Laurentis make last week on her show. Here is the recipe in case anyone is interested. Of course I will be adding garlic to the recipe. I found some decent cherry tomatoes at the store a few days ago. I had to stop and get capers yesterday. I paid $1.50 for my last jar of capers from Walmart. Bought them at the smaller store here in town yesterday and they were $4 for the same jar :eek: If I had not already bought the tomatoes for the dish I wouldnt have paid it :mad: I know alot of people dont like Walmart but if I tried to get all of my groceries from the two grocery stores here in town I would pay 4x the price for items.
Pasta Ponza
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper in the prepared baking dish. Toss to coat.
Sprinkle the breadcrumbs over the tomato mixture.
Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.
Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl.
Spoon the tomato mixture onto the pasta.
Add the cheese and toss well.
Thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste.
Sprinkle with the chopped parsley and serve immediately.
This was good but it needed the garlic and could have used some fresh basil thrown in at the end. It was lacking something I thought.