SHOW # 1, 2010

 

WHOLE GRAIN PASTA WITH FRESH GRAPE TOMATOES AND BASIL

 

Ingredients:

1 lb. whole grain penne pasta

5 tablespoons extra virgin olive oil, divided

2 garlic cloves, chopped

3 cups grape tomatoes, cut in half

salt and fresh ground pepper to taste

½ cup fresh basil leaves, chopped

½ cup fresh grated parmesan cheese

 

Directions:

Heat half the olive oil in a large sauté pan, add the garlic and sauté for 1 minute. Add tomatoes, season with salt and pepper, sauté for 3 minutes. Drain pasta, add to sauté pan, and toss with remaining olive oil, fresh basil and grated cheese.

Serve 4

 

RIGATONI WITH ROASTED EGGPLANT AND ROASTED TOMATOES

 

Ingredients:

1 medium eggplant, cut into 1 inch cubes

1 pint cherry or grape tomatoes

3 whole garlic cloves

6 tablespoons olive oil, divided

salt and fresh ground pepper

1 teaspoon red pepper flakes

½ cup pine nuts, toasted

1 lb. rigatoni

¼ cup fresh Italian parsley

½ cup grated parmesan cheese

 

Directions:

Preheat oven to 400 degrees, line a baking sheet with parchment paper. In a large bowl add the tomatoes, eggplant, garlic, oil, salt and pepper, and red pepper flakes, mix well that everything is well coated with the oil, spread on the baking sheet evenly, roast in the oven until the eggplant is golden, about 35 minutes.

While the veggies are roasting, toast the pine nuts. Cook the pasta until al Dente. Drain the pasta in a large bowl and reserve 1 ½ cups of pasta water. Transfer the roasted veggies to a food processor; add the parsley and rest of the olive oil.

Transfer the puree veggies to the bowl with the pasta and add the grated cheese. Stir well to combine, adding the pasta water liquid ½ cup at a time until the pasta is saucy. Sprinkle with pine nuts and serve.

Serves 4