I’ve had about a dozen Early Girl tomatoes sitting on the counter since I went to the farmer’s market last week waiting for me to do something with them. They were pretty small (only about 1-2 inches in diameter) so for some reason I really thought they would be good roasted. I just didn’t know what I wanted to do with them once roasted.
I wasn’t feeling motivated enough to go to the store to get anything else, so I ended up Looking in the fridge to see what else I had on hand. Mushrooms. Olives. Parmesan. Pine Nuts. More of L.’s poor man’s pesto (olive oil, garlic, basil and parm).
Pasta with Roasted Tomatoes, Mushrooms, Olives, Pine Nuts and Breadcrumbs
10-12 Early Girl tomatoes, quartered
¼ c. pine nuts, toasted
½-3/4 c. breadcrumbs
½ tsp. dried basil
¼ c. parmesan
½ bag brown rice pasta
1-2 cloves garlic, minced
6-8 cremini mushrooms, sliced
10-12 green olives, sliced
1 c. water, stock or wine
1) Pre-heat oven to 450° F. Place quartered tomatoes in baking pan, drizzle with olive oil, salt and pepper. Roast for 20-30 minutes.
2) Toast pine nuts in sauté pan over medium heat. Set aside.
3) In same sauté pan, combine breadcrumbs and spices. Toast. When brown, take off heat, set aside. When cool, add parmesan and toss.
4) Boil water and cook pasta as directed.
5) When there is about 6-7 minutes left for the pasta to cook, sauté garlic in olive oil, then add mushrooms and sauté. Combine with roasted tomatoes, salt, pepper and liquid.
6) When done, drain pasta, then combine with vegetables. Let pasta absorb whatever liquid is left.
7) Toss pine nuts with pasta and veggies.
8) Top with bread crumbs and serve.
I added about half of my breadcrumbs to the pasta, which ends up a bit mushy, so you can add some breadcrumbs to the pasta if you like or just top the pasta with the breadcrumbs when plated.
– Add a can of cannellini beans to the veggies and delete pine nuts
– Combine with 1 c. shredded chicken and additional liquid, either water, stock or wine.
– Add garlic cloves when roasting tomatoes.
– Use 1 cooked Italian sausage.
– Substitute pistachios for pine nuts.
All recipes and photos copyright of Foie Gras and Funnel Cakes unless otherwise noted.