The recipe is easy enough, but I added more salt (as always). Personally, I think it's close to a sin NOT to salt boiling water in preparation for pasta. I also always add a drop or two of olive oil to the boiling water to prevent the pasta from sticking together. For the recipe, I found it best to time the pasta cooking time in sync with the tomato sauce prep to avoid letting the pasta sit in cooling water for a lengthy amount of time.
To accompany the pasta dish, I made a salad using bagged mixed greens, sliced pears, a few crumbles of goat cheese, chopped walnuts, and thinly sliced shallots. As a dressing I made a quick lemon-shallot vinaigrette:
1.5-2 Tbsp. fresh lemon juice
1 tsp. thinly sliced shallot
2-3 Tbsp. olive oil
Sugar to taste
Whisk all ingredients together. Add more olive oil if you want a thicker consistency.
Finally, I picked up a loaf of crusty white bread to top the meal (I'm a sucker for anything made with dough).
And straight from yesterday's trip to a local bakery:
Hello, lover.
When I saw your post tonight I smiled because 2 of your latest recipes are ones I torn out of the Cooking Light mag to make soon! Do you think this and the chicken with balsamic peppers would be something you would make again?
ReplyDeleteI know baking is not your fave, but the chocolate cherry cookies in this month's issue were so yummy and simple!
I am making the white chili recipe from Ellie Krieger that you had posted tomorrow for lunch. It seems like it will be perfect for a rainy day!
Hey Sara, I'll definitely make those two again. I thought they were really good, and they were a quick fix.
ReplyDeleteI have the chocolate cherry cookies marked to make sometime soon! I love baking--I just don't do it that much because it's a dangerous thing in our house if we have anything baked in the house! It's like a contest--we see how quickly we can eat it all. (John usually wins.) If we had any restraint, I would bake much more.