Wednesday, December 1, 2010

Rockin' Robin Pasta

Back to pasta!  This is a classic light pasta dish that is an old standby.  My older kids devoured it!  (I didn't have my younger two try it.  I served it over whole wheat fresh linguini (but you could use your favorite pasta) and drizzled it with a balsamic glaze and some fresh parm cheese.  It is a great change from the heavy winter food and very easy!   I usually make it about an hour or two before we are ready to eat so the cheese can absorb some of the vinegar and to let the flavors meld.  Recently, a friend asked me for the recipe so here it is!

Rockin' Robin Pasta

  • 2 to 3 cups diced tomatoes
  • 1/4 cup fresh basil, chopped fine
  • 1 head roasted garlic (recipe to follow)**
  • 1/4- 1/2 cup good EVOO
  • Salt and pepper
  • 3 TBSP Balsmic vinegar
  • 8oz cubed mozzarella cheese (I used fresh)

Mix all together and let sit at room temp for an hour or two before serving.  Put over cooked hot pasta.  The cheese will melt slightly.  Pour drizzle of balsamic glaze* over and some fresh parm cheese.

FOR ROASTED GARLIC:  preheat over to 375.  Cut top or whole bulb of garlic.  Put it on small piece of aluminum foil and drizzle with olive oil and salt and pepper.  Close up foil around the garlic and put in over for 45 min to an hour, until golden brown and very fragrant.

*you can buy balsamic glaze in many grocery stores now.  If you want to make it yourself I would recommend doing so outside on grill burner or with a good hood fan.  It is stinky.  Simply simmer about 2 cups of balsamic vinegar with a tbsp of sugar until syrupy.  (maybe 1/2 hour).  Store in fridge and it will last forever!

**  I have used fresh garlic and the store bought pre-diced.  The store bought is better then fresh because the fresh has a little too much bite.                                                 If you like that bite, used 2 crushed cloves, for store bought, use 2 tsp.

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