Friday, December 30, 2011

gli spaghetti con i pomodori e parmesano

Pasta is always good to make when you don't know what to make for dinner. It's fast, simple, and you can easily throw together ingredients you already have to make it delicious. Tonight I was in the tomato mood, so I created a dish with a name that boasts about my Italian speaking skills. "Gli spaghetti con i pomodori e parmesano" sounds complicated but it's really easy. It's almost like regular spaghetti, but a little fancier. And yes, Bella the dog will show up if you add as much parmesan as I did.


-Spaghetti noodles
-A large can of diced tomatoes
-Parmesan cheese
-One long baguette
-A clove of garlic
-One to two cups of baby tomatoes
-Olive oil


-In a large pot, boil three to four cups of water and add the noodles.
-While the noodles are cooking, pour the can of diced tomatoes in another pot and simmer with two tablespoons of pesto and about half a cup of parmesan cheese.
-Slice each baby tomato in half (use as many as you want- I used about a cup).
-Line up the halved baby tomatoes on a baking sheet.
-Drizzle about two tablespoons of olive oil over the tomatoes, making sure to spread it evenly.
-Sprinkle about two teaspoons of sugar over the tomatoes. This helps them caramelize and get that pretty golden brown color.
-Roast them in the oven at 320 degrees for around 20 minutes, or until they start to look light brown and wrinkly.
-While everything is cooking, cut up some bread.
-Dice the garlic clove and spread evenly over each piece of bread with butter.
-Sprinkle parmesan on each piece of bread and put in the oven for about 15 minutes or until the parmesan starts to brown.
-Once everything is cooked, put noodles onto plates, scoop sauce on it, top it with some parmesan cheese and baby tomatoes.

Buon appetito!

No comments:

Post a Comment