Summer’s bounty

WhettingCover

Spiral Pasta
with tomatoes, Marcona almonds
and Parmesan cheese

Ingredients:
  • 2 pounds of heirloom mixed tomatoes
  • 1 ½ tablespoons of red wine vinegar
  • ½ cup good olive oil plus 2 tablespoons
  • 2 tablespoons of minced shallots
  • 1 tablespoon of dried oregano
  • ¼ cup basil finely shredded
  • ½  teaspoon sea salt
  • ⅛ teaspoon of crushed red pepper
  • ⅛ teaspoon of fresh ground pepper
  • ⅛ teaspoon of oregano
  • ¼ cup Marcona almonds
  • ¼ cup fresh grated Parmigiano-Reggiano cheese
Directions:
  1. In a large bowl combine 1 pound of chopped tomatoes with the vinegar, ½ cup olive oil, shallots, basil, crushed red pepper and salt and pepper.  Toss well and let stand at room temperature for 1 to 1 ½ hours.
  2. Heat 2 tablespoons of the remaining oil, add the other 1 pound of tomatoes and sauté till tender. Sprinkle with salt and pepper. Set cooked tomatoes aside.
  3. Cook pasta in a large pot of boiling water until al dente.  Drain well.  Blend in the cooked tomatoes and tomato mixture. Add the almonds, Parmesan cheese and oregano and serve immediately.

A nice dry Prosecco is good with this dish.

For more, contact the Saucy Realtor at jacquelineruby@hotmail.com. Tableware courtesy Casafina.

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