Tomatoes are versatile vegetables that often get thrown away far before they go bad. Tomatoes are prone to wrinkling or “catfacing”, but this is not an indication of spoil. This wrinkling is actually caused by a change in temperature, and while it might make the tomatoes look funny, they are totally edible and still delicious. Add leftover chicken or sausage to the pasta for a protein.
Ingredients:
Water
Olive oil
Wrinkly cherry or grape tomatoes
Angel hair pasta, or any other pasta on hand
Mozzarella (optional)
Basil or spinach
Salt, pepper, chilli flakes
Tools:
Medium pan with lid
Pot
Strainer
Instructions:
Bring a medium pot of water to a boil and salt generously.
In a medium pan, heat a few tablespoons of olive oil. Add wrinkly tomatoes and season with salt, pepper, and a shake of chilli flakes.
Cover pan with a lid and bring heat down to low-medium. Allow the tomatoes to simmer in the oil until the skins begin to pop, about 8 minutes. Move tomatoes occasionally with a wooden spoon.
Add pasta to the boiling water and cook until al dente, according to the pasta packaging’s directions. Strain and replace pasta into the large pot.
Add spinach to the tomatoes and cook about 2 minutes more until the spinach wilts. Remove pan from heat.
Add the popped tomatoes and spinach and any juice or oil left in the pan to the pot of pasta and mix.
Add in mozzarella pearls or other cheese of your choice and mix until the cheese becomes melty goodness.
Season with salt and pepper to taste. Top with basil and serve immediately.
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