Monday, August 20, 2012

Oven Dried Tomato Pasta

Have you guys felt the fall shift yet? I'm starting to feel it trickle in. My family is getting ready to leave the island, my sister is packing her bags and moving 7,393 miles away (yes I calculated it...no I don't want to talk about it) to Chengdu China, and we are about to find ourselves on the island alone.

But with all these sad goodbyes and big changes I'm forcing myself to enjoy the little moments in between.  Take these tiny oven dried tomatoes in pasta, the last day of the fair, and hopeful daydreams.


"I urge you to please notice when you are happy, and exclaim or murmur or think at some point, 'If this isn't nice, I don't know what is.'"- Kurt Vonnegut 


Oven Dried Tomato Pasta
serves 3 

4 cups small summer tomatoes
1/2 cup olive oil plus a little more for tomatoes
salt & pepper
1/2 pound pasta (I used dried bucatini)
3 cloves or garlic, crushed using the back of knife
big pinch red pepper flakes
big handful basil, chopped (I used purple basil because it was at the market)
zest of 1 lemon
fresh parmesean cheese (if you like)

1. Pre-heat oven to 300. Cut tomatoes in half and toss with olive oil, salt, and pepper on a large baking sheet. Spread, with skin side down, in an even layer on baking sheet. Bake for 2 hours. They will be shriveled, caramelized around the edges, and amazing.

2. Heat 1/2 cup olive oil in a small sauce pan over medium-low heat. Toss in the smashed garlic cloves, big pinch of red pepper flakes, and a couple whole basil leaves. Allow oil to infuse slowly on the stove, about 20 minutes. If the edges of the garlic start to get too brown turn it down as you don't want it to burn and get bitter.




3. When tomatoes are ready, cook pasta in salted water according to package instructions. While pasta cooks, toss tomatoes, handful of chopped basil leaves, and lemon zest in a large bowl. 

4. Using a slotted spoon or small strainer remove garlic and basil leaves from oil. Toss cooked pasta with infused olive oil. Lastly, add pasta to tomato mixture and combine.


5. Serve immediately, with fresh parmesan cheese on top. 

Ps. Have any of you visited Chengdu? If so, please share your experience, places to go, people to see. We need to keep sister entertained and happy! XO



6 comments:

  1. looks positively amazing! and that picture of your little one is ADORABLE!!!

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  2. is your sister a missionary??

    love your recipes and photos are wonderful....every time.

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  3. My daughter just came back from Leshan (about an hour from Chengdu). She was in the Peace Corps there for 2 years. She writes "go to the panda base to see the pandas, go to tianfu square to see the big statue of Mao, go to Jinli street to shop or to little Tibet which is right next to it."

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  4. SORRY IN ADVANCE. MY KEYBOARD IS ON THE FRITZ.

    SOMEONE ASKED ME HOW MY SUMMER WAS GOING THE OTHER DAY. I SAID SUMMMER IS ALMOST OVER!

    BOY DO I CRAVE CARBS COME FALL!

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  5. Your photos are always so beautiful!

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  6. Thank you everyone! My sister is in China teaching Spanish at a University. We miss her already! And yes, cheers to the fall food ahead!

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