Roasted Cherry Tomato Cappellini:
Got a cool pasta recipe for hot summer nights?:
Here another great recipe from YummyMummyKitchen -- Roasted Cherry Tomato
Cappellini
(Serves 4)
2 tablespoons extra virgin olive oil
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes
8 oz. cappellini
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
Directions:
Heat oven to 400 degrees. Combine olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in an oven-safe pot and roast for 45 mins.
Cook cappellini in salted water, drain and add to pot of tomatoes. Toss in basil and pine nuts. Serve with Parmesan on top.
Shrimp option:
Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.
Got a cool pasta recipe for hot summer nights?:
Here another great recipe from YummyMummyKitchen -- Roasted Cherry Tomato
Cappellini
(Serves 4)
2 tablespoons extra virgin olive oil
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes
8 oz. cappellini
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
Directions:
Heat oven to 400 degrees. Combine olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in an oven-safe pot and roast for 45 mins.
Cook cappellini in salted water, drain and add to pot of tomatoes. Toss in basil and pine nuts. Serve with Parmesan on top.
Shrimp option:
Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.