Mama Mia!!
oooooh, the frighteningly GOOD goody good third day day of the week is HERE. Right now. and all morning, and the rest of the day, is Terrific!! no buts about it, if you have visited this blog on Tuesdays in the past, you realize how amazingly Terrific ...Tuesdays are ( ha ha, I am soo biased) You have had 2 days to mentally prepare yourself for Terrific-ness
and I do so hope that this blog not only makes things Terrific for you for aa few moments, but that you make sure Tuesday, the ENTIRE day is absolutely good and terrific. How has your week been? Mine has been good so far. Ok, this weeks item up for discussion is Food. ( now remember last weeks proposal? I hope you all try it out! ) I can't help it, Im a food kinda gal. I mean, I dont nibble, or inhale, or smell, or just imagine eating. I EAT. really, I do. and I ENJOY it!! I've had food on the brain lately...haaa, maybe it's because breakfast seemed so long ago and the campus vending machines offer no promising edible things worth my few quarters... but not just ANY food, Italian food!!! In case you didnt know, I am a fairly decent fan of Rachael Ray. Loved her forever and a day, and have cooked her food for years. Almost all her recipes have pasta in them, and I always connect pasta with Italy. I have a favorite recipe I want to share with you, that I make as often as I can... ( and need to make again, I am long overdue) some of you had tried this before, or I have shared it with you... but food is food is food. and I must bring these out of the attic once more. and I hope this will spark some interests in the food isle of your brain so that you can delight us all with your favorite recipe as well! just leave a comment! Yumm-O!!!
Roasted Ratatouille Pasta
Ingredients
Extra-virgin olive oil (EVOO), for drizzling
1 head garlic
1 medium eggplant, ends removed, peeled and cut into small chunks
2 to 3 medium zucchini, ends removed, quartered and into small chunks
2 red bell peppers, cored, seeds removed and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table
Extra-virgin olive oil (EVOO), for drizzling
1 head garlic
1 medium eggplant, ends removed, peeled and cut into small chunks
2 to 3 medium zucchini, ends removed, quartered and into small chunks
2 red bell peppers, cored, seeds removed and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table
Preparation
Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes. While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets, along with the thyme leaves.
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve. Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.
Pass some additional Parmigiano-Reggiano at the table along with the bowl of pasta.
Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes. While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets, along with the thyme leaves.
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve. Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.
Pass some additional Parmigiano-Reggiano at the table along with the bowl of pasta.
this is amazing, and is fabulous when served with
4 comments:
Oh that was such a wonderful time when we had that at your house... yum!
My total yummy food for the week seems to be cheese sticks, yup, mozerella cheese sticks all deep fried and stuff... sigh. Gary found some really great ones in the frozen section that you heat up in the toaster oven.
Thanks so much for stopping by darling!
Have a wonderful day,
Federica.
xoxo
I've had grilled cheese and tomato soup on repeat for weeks...this sounds so much better!
i just want to know how you got it to say "shine on!" on your comment box thingy. that's sweetness.
Post a Comment