Tuesday, November 30, 2010

Capellini Pomodoro

This recipe was inspired by a popular chain restaurant recipe. It's easy to make at home - and so much cheaper than dining out!


8 ounces dried capellini or angel hair pasta
1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped, divided
Salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)

Cook pasta according to the package directions. Drain.

Meanwhile, in a medium saucepan, saute the garlic in the olive oil over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, half of the basil, salt, and pepper.

Raise the heat to medium-high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Toss the pasta with the sauce, and sprinkle with the remaining basil. Serve with grated Parmesan cheese, if desired.

-- 3-4 servings

Monday, November 29, 2010

Quick and Easy Roasted Garlic

Roasted garlic is very easy make at home. Roasting takes the edge off the garlicky flavor, and yields a result that's soft, creamy, sweet, and earthy. And it makes your kitchen smell wonderful!

Roasted garlic is great in a variety of Mediterranean recipes. Sprinkle it on a pizza, or toss it with cooked pasta, olive oil, and fresh herbs. For a great snack or meal accompaniment, spread a roasted garlic clove on a baguette slice and drizzle with extra virgin olive oil.

Here's an easy way to roast garlic in only 30 minutes.


Garlic, separated into cloves, unpeeled
Extra virgin olive oil

Preheat oven to 400 degrees.

Place unpeeled garlic cloves in a small oven-proof bowl. (A Pyrex custard cup works well for just a few cloves.)

Add just enough olive oil to coat the garlic and toss well.

Wrap the bowl of garlic tightly in foil and roast for 20-30 minutes, until the garlic is soft and golden.

Squeeze each clove of garlic out of its skin, and enjoy.