This is a super easy recipe I made up the other day. Have made it twice this week and it's a new favorite.

PAST WITH TOMATO, GARLIC & CAPERS

INGREDIENTS

olive oil
pine nuts
garlic (minced)
1 tomato (chopped)
capers
oregano
mint (optional)
salt
pepper
pasta (bowtie, ziti, etc.)

DIRECTIONS

Heat water to boiling and throw in the pasta. Meanwhile...

Saute handful of pine nuts and 1-2 tsp garlic in the oil for a couple minutes, 'til lightly browned. Add tomato bits and throw in handful of capers, plus a dash of oregano. A little bit of mint also adds to it. Saute until pasta is done (consult box).

Drain pasta and pour sauteed stuff over it.

This recipe takes about 15 min. and in my version, serves 2. Easy to scale upward or down.
yakalskovich: (Medieval)
Ahhhh Don Alphonso posted a recipe, and I'm stuck at work, so far away from all pumpkins...

Sorry, link is in German -- but if he tells me how to make the pasta dough, I'll translate it here. It's worth it!

ETA: Now with recipe in English (translation by me):

Dough: Flour, one egg, two splashes of tomato juice; and whatever still crumbles gets taken care of with water. Start with the egg. That should be enough for two people. Pur into fridge for two hours.

Filling: Finely grate the pumpkin and press out the liquid, add a handful of parmesan cheese and some very finely chopped onion and a tablespoon of sugar.

Roll out small dollops of dough until very thin and round. Put in filling and fold over; press out the air while closing. Drop into boiling water for three minutes.

Sauce: Put some butter in a saucepan, add some finely chopped leek greens and rocket, fry a little then add three teaspoons of the cooking water. When the pasta emerges from the bubbling inferno, put on a plate and dribble the butter sauce over it.

Do click the link, though: - the pictures are mouth-watering and need no translation!!

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