Pasta Caprese

It's tomato season...can you tell?!  It's all I can think about posting at the moment.  This is absolutely the best time to eat them.  Bright in colour, juicy and sweet unlike the winter tomato that is pale and mealy.  Gag.

Anyhow, I had made this a few times this summer with rave reviews.  It's absolutely stupid simple and so unbelievably delish.  I add no Balsamic vinegar and I don't apologize for it.  It doesn't need it.  The acid from the tomatoes creates an amazing sauce in combination with the olive oil and garlic.  This celebrates the individual flavours in their true form....and well, if it's a celebration, you should crack open some wine!

Pasta Caprese

Serves 4

2 cups mixed tomatoes, sliced into bite size pieces (cherry and regular)

1 clove garlic, minced

1/2 tsp salt 

Pepper

3 tbsp good extra virgin Olive Oil

1 ball of fresh mozzarella or buffalo mozzarella

Handful fresh Basil*

Fresh thinly sliced red chili (optional)

1 lb of fresh pasta, store bought or homemade

In a bowl toss together the first 5 ingredients and let sit at room temp for at least 30 minutes, to make the sauce.  The juices will come out of the tomatoes and combine with the olive oil.

Meanwhile, boil plenty of salted water and cook pasta until done. 

Put the torn or sliced mozzarella and sliced basil into the sauce. Add chili if using.

Drain the pasta.  Add the hot pasta to the bowl of sauce and toss so it's well coated.

Check for seasoning (salt & pepper) and drizzle a little extra olive oil before serving.  

Voila.  

*Slice or tear the Basil just before adding.  If you slice it too soon, it will start to turn dark.  Even better, if you own a ceramic knife, use that.  It won't cause the Basil to turn black!

Tomato Parmesan Quinoa Salad

Wow....good to be back.  It's been a kind of crazy summer with a lot of unexpected things popping up, which is why I've been absent from my beloved blog.  Onward and upward in the kitchen!

It's tomato time and nothing tastes better than a ripe in season juicy tomato.  With that, I give to you a ridiculously simple, minimal ingredient salad that celebrates the tomato.  I love this because of it's simplicity...it's letting the main ingredient shine.  If however you feel like jazzing it up, go for it but I chose to keep things uncomplicated.  Taking a hint from the Italians....

Be sure to give your tomatoes time to mingle at room temperature for a few hours to release their delicious juices which in turn creates the dressing!  No need to add vinegar...the acidity comes from the juices.  Rinse your Quinoa before cooking too.  It takes any bitterness out of it.

Let those tomatoes, olive oil, garlic and salt do their job mingling to create the dressing for the salad.....it's party time in that bowl.

Tomato Parmesan Quinoa Salad

Cooked Quinoa cooled, about 4 cups (be sure to rinse before cooking to remove any bitterness)
1 pint (2 cups) of cherry or grape tomatoes, halved
1 clove garlic, finely chopped
2-3 tbsp good olive oil
1 tsp salt
Fresh ground pepper
Parsley and Basil chopped
1/3 - 1/2 cup freshly grated Parmesan Cheese

In a bowl, toss together the tomatoes, garlic, olive oil, salt and pepper.  Let sit on the counter for at least one hour or for the afternoon.  The salt pulls out the juices of the tomatoes creating a dressing.
Add the quinoa, fresh herbs and Parmesan.  Toss together.  Best served at room temperature. Let it sit for 30 minutes if it's too cold.  Can be refrigerated for up to 3 days.