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Friday, October 23, 2015

I love Happy Accidents

I planned to make Ina Garten's Summer Garden Pasta for dinner the other night. What ended up on our plates, was a delicious and flavorful twist on the original recipe, that I can now call my own. 

Again, this was one time I just tossed in a bit of this and a bit of that, so I'll try to approximate the measurements for you. Also, I highly recommend doing the steps in order as this doesn't take long to make, and enables you to multi-task while still achieving the desired result. 

Allyson's Summer Garden Pasta

8 oz (about a half package) angel hair pasta
24 oz. heirloom cherry tomatoes, halved and quartered*
1/4 cup avocado oil (or other cooking oil)
3/4 tsp. minced garlic
Salt and Pepper to taste
3/4 tsp. Knorr Caldo de Pollo (you could also use chicken bouillon granules)
Parmesan cheese (for garnish)

Bring water to a boil.

Heat oil in 10-inch saute pan. Add tomatoes, garlic, salt and pepper. Let it cook down until the juices flow (about 5 minutes) and create a small amount of sauce. Add the caldo de pollo. Let cook for an additional minute or two. Adjust seasonings to taste. Remove from heat. 

Boil pasta according package directions (usually 4-5 minutes). With tongs, remove boiled pasta from the pot and add directly to the saute pan with the tomato "sauce". Toss together thoroughly. Serve with Parmesan cheese.

*If you can't find heirloom cherry tomatoes, you can you regular cherry tomatoes, instead.