Linguini Caprese

This fabulous pasta is similar to a version served at a locally owned Italian Restaurant. However, with a few adjustments , I made it my own. I was having some trouble importing pictures so I fully realized that my photo should be flipped horizontally, but if we are doing my way-This extreme linguine, able to defy gravity!

Linguine Caprese

2 Tbsp Olive Oil

1 clove garlic, minced

1 small to medium shallot, sliced

1 tsp red pepper flakes (optional)

1 cup oven roasted Roma tomatoes*

fresh spinach, as much as you prefer

splash of dry white wine

splash of balsamic vinegar

1/2 cup fresh mozzarella, roughly chopped

1/4 cup fresh basil chiffonade*

enough cooked linguine for 2-3 servings

In a large saute pan heat the 2 Tbsp olive oil until it shimmers. Add the shallot and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes (if using) to the pan when the shallot is almost finished cooking. Cook for another minute or so, avoid burning the garlic. Add the roasted tomatoes and washed spinach to the pan and let spinach wilt down. Lastly, add the splash of white wine and the splash of balsamic vinegar and let reduce down for a few minutes.

Add the cooked linguine to the pan, as well as the fresh mozzarella to the pan and toss to coat. Drizzle with a little bit of olive oil, cracked black pepper, and fresh basil chiffonade. Enjoy!

*Oven Roasted Tomatoes

Roasting tomatoes is actually quite simple, slice your Roma tomatoes in half and arrange cut side up on a lined baking sheet (ok I guess it doesn't have to be lined, but cleanup is a breeze when you do!) Drizzle with extra virgin olive oil and sprinkle generously with sea salt and cracked black pepper. Roast tomatoes at 375 degrees for about 45 minutes and then bump up the oven temperature to 400 degrees for another 15 minutes.

*Basil Chiffonade

This sounds like a very fancy term for an easy way to make basil look extra fancy. Gather your basil leaves and stack on top of each other, maximum of about 5-7 most at a time.

Roll the leaves lengthwise and using a paring or smaller knife make a number of slices across the roll up and at end you should have a lovely pile of basil strands.

(Photo credit and taken from veganyumyum.com via google images for both basil images)

Tomato Basil Soup

This is the time of year to start turning to soups for a light lunch, or maybe paired with a nice grilled cheese sandwich for dinner. Either way, they are a tasty combination!

San Marzano tomatoes are considered one of the best tomatoes varietals for sauce making, they have fewer seeds, thicker skins, and they are also more sweet and less acidic. Italy is very particular as to which tomatoes are considered San Marzano Tomatoes and we reap the rewards of their hard work. Thank you Italy.

Roasted Tomato Basil Soup (From Barefoot Contessa/Food Network)

3 pounds ripe plum/roma tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (or a food processor or a blender.) Taste for seasonings. Serve hot.

**Optional for a creamy tomato basil soup, add a cup of half and half or heavy cream at the end.