ShareThis

Sunday, July 28, 2013

Cherry Tomato Cappellini





























After spending very little time in the kitchen cooking this past month, I really missed it. But, I didn't want to take on a big project, and, with the heat, I wanted to make something fresh and healthy. So, using the mini tomatoes I had as inspiration, I found a wonderful recipe from Yummy Mummy Kitchen: http://www.yummymummykitchen.com/2012/08/roasted-cherry-tomato-cappellini-two.html 


I was nervous, because I used whole wheat pasta, and Matthew has always been against it, however, it was a huge hit!  He even said it was restaurant quality!  First time in 3 years of marriage; I am honored :-)  I am not a big fan of shrimp, so I ate the pasta without it.  Either way you chose, it was very good.  Another keeper!


Cherry Tomato Cappellini

Toast:

1/4 cup toasted pine nuts 



However you usually toast nuts.  I created a "pan" using aluminum foil, spread the pine nuts to be one layer, and toasted in our toaster oven for a few minutes.  Maybe toasting nuts should be another post?  


Mix together:

20 shrimp, 13-15 count, already cooked
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic

Put in the refrigerator, as you make the rest of the dish.

To make the sauce: 

Preheat the oven to 400 degrees. Place:

3 tablespoons extra virgin olive oil 
5 cups red and yellow cherry tomatoes (I cut up half and left the other half whole)
5 cloves garlic, peeled, sliced in half, lengthwise
1/3 cup dry white wine
salt, to taste
pinch red pepper flakes 

In a large Dutch oven or oven-safe pot. Keep uncovered, put in oven for 15 minutes. Take the pot out of the oven, stir. Cover, continue to heat for another 15 minutes. Take out again, stir one more time, put back in the oven, uncovered.  Heat for the last 15 minutes. 

Note: The original recipe simply said to roast for 45 minutes.  I didn't try it this way, but it is a possibility, if you don't have time to consistently check the sauce every 15 minutes.

To make the shrimp:
In a pan, over high heat, add:

1 tablespoon extra olive oil
1 tablespoon butter

Add shrimp and cook quickly, mostly searing on each side.  Remove, and keep on a plate until ready for serving, or cook at the end, just prior to serving.

To make the pasta: 
Cook:

16 oz. whole wheat cappellini

In salted water according to package directions. 

To combine:
Note: When you drain the pasta, make sure you keep some of the pasta water (a few cups should do), in case you feel you need more liquid in the sauce, for the dish.  

Drain and add the pasta to the pot of tomatoes. Add:

1/2 cup fresh basil leaves, cut julienne
The pine nuts you toasted earlier
1/3 cup freshly grated Parmesan cheese 

Garnish with additional basil and/or Parmesan.  Lay 5 shrimp on each plate (makes 4 small plates).  

Note: If you feel like it's too dry, add some of the pasta water until it is to your liking.

Ingredients
3 tablespoons extra virgin olive oil 
5 cups red and yellow cherry tomatoes
5 cloves garlic, peeled, sliced in half, lengthwise
1/3 cup dry white wine
salt, to taste
pinch red pepper flakes 
16 oz. whole wheat cappellini 
1/2 cup fresh basil leaves, julienne
1/4 cup toasted pine nuts 
1/3 cup freshly grated Parmesan cheese 
20 shrimp, 13-15 count, already cooked
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon minced garlic

No comments:

Post a Comment