Heirloom Tomato, Lemon, and Arugula Capellini

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Tonight for dinner, I prepared an heirloom tomato, lemon, and arugula pasta.  When I have an arugula salad, I dress it with nothing more than olive oil and fresh squeezed lemon, along with a bit of kosher salt and fresh ground pepper. Because I was adding arugula to my pasta tonight, I decided to add freshly squeezed lemon juice (and zest).

I started by mincing five cloves of garlic, mincing two shallots and zesting two lemons.

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In a large sauté pan, I added two-thirds cup of olive oil and heated it. To the olive oil, I added the garlic, shallot and lemon zest.

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I cooked that together for about a minute before adding two 16-ounce containers of mini heirloom tomatoes, along with a teaspoon of kosher salt and a half teaspoon of pepper. I also included a pinch of crushed red pepper flakes. Once the tomatoes were starting to soften and burst a bit, I added the juice of my two lemons and added a package of arugula and let it cook together for about ten minutes.

While the tomatoes and arugula were sautéing, I cooked my capellini pasta. Once that was done, I added it directly to the sauté pan, adding freshly grated parmesan cheese (and a pinch of red pepper flakes) to the noodles before mixing it together with the tomato mixture.

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This dish was so very colorful! I love to have a lot of color in my meals and this one definitely hit the mark.

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This is definitely a light and refreshing pasta for the summer months. I’m thinking about making this one for my bookclub when I host in a couple weeks. I sure hope they like it!

Ingredients

  • 1 pound capellini noodles
  • 5 cloves garlic, minced
  • 2 shallots, minced
  • zest and juice of 2 lemons
  • 2/3 cup olive oil
  • 1 teaspoon kosher salt, plus an additional pinch
  • 1/2 teaspoon pepper
  • pinch of crushed red pepper flakes
  • 1 bag arugula
  • 2 16-ounce containers mini heirloom tomatoes
  • 1/2 cup freshly grated parmigiano reggiano

Directions

Heat olive oil in large sauté pan. Add garlic, shallots and lemon zest. Cook for 1 minute. Add tomatoes, salt, pepper and red pepper flakes and cook until tomatoes soften and some start to burst. Add lemon juice and arugula and a pinch of kosher salt. Let cook together until arugula cooks down.

Add cooked pasta and parmigian. Blend together and serve with a tad more grated cheese. Enjoy!

Until next time, Kris

 

Slow Roasted Roma Tomato Rigatoni

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Slow roasting tomatoes really brings out the flavor of the tomato. I was home yesterday afternoon and wasn’t heading anywhere, so thought I’d take the time to slowly roast roma tomatoes to serve over rigatoni. I roasted them for 2 hours at a temperature of 275 degrees. I cut 9 roma tomatoes in 8 sections … first in half lengthwise, then again, then I cup them through the middle. I placed them on a sheet pan, drizzled them with olive oil, four cloves of garlic that I’d minced, kosher salt, pepper and a drizzle of balsamic vinegar. Oh my goodness, the house smelled great! I actually wish I’d cut up all 13 tomatoes that I bought because they do shrink down quite a bit.

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This is a picture of the tomatoes before roasting

As my rigatoni was coming to a boil, I started on my sauce. It was quite simple, actually. I made the sauce out of olive oil, white wine, grated parmesan and the juice of one lemon. Once the tomatoes were done roasting, I added them to the sauce and continued to cook together.

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I served the pasta with fresh basil and shredded parmesan. It was fabulous. Dennis took the leftovers for lunch today and loved the dish as much the second day.

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Ingredients

  • 9-13 roma tomatoes
  • 4 cloves garlic, minced
  • rigatoni, 16 ounce package
  • 1/2 cup olive oil for sauce, plus a drizzle for the tomatoes
  • 1 cup white wine
  • 1/2 cup grated parmesan
  • juice of one lemon
  • balsamic vinegar, drizzle
  • kosher salt, a couple teaspoons for the pasta water and a pinch sprinkled on the tomatoes
  • pepper, a pinch sprinkled on the tomatoes
  • basil, for serving
  • shaved parmesan for serving

Directions

Preheat oven to 275 degrees.

Cut tomatoes into 8 pieces each and place on a sheet pan. Drizzle olive oil, balsamic vinegar, kosher salt and pepper over tomatoes. Place in oven to roast for 2 hours.

While pasta boils, add olive oil and wine to a sauté pan. Add grated parmesan and juice of one lemon. Simmer on medium-low until cheese melts into sauce. Add roasted tomatoes and keep on low until pasta is done. Add noodles directly into the sauce, along with fresh shaved parmesan. Serve with ribbons of basil. Enjoy!

Until next time, Kris