Cherry Tomato Spaghetti

INGREDIENTS:

2 ½ lb cherry tomatoes

2 cloves of garlic – I just put a few heaping spoonfuls of minced garlic

½ tsp crushed red pepper flacks

Dash of oregano – I definitely put more, I just kind of sprinkle it over the whole pan

4 fresh basil leaves torn – I just use dried basil and sprinkle it a few times over the pan

6 tbsp extra –virgin olive oil

Salt and pepper to taste

1 lb spaghetti (Tinkyada)

(I also like to toss some mozzarella on top and cover for a bit before serving - yummy)

DIRECTIONS (from the cook book):

Wash and dry the tomatoes.  Cut them in half, and place them in a bowl with the garlic red pepper flakes, oregano and basil. (I just go ahead and through them in the pan with the oil from the get go)

Heat the oil in a large skillet or frying pan over high heat and add the tomato mixture.  Cook for 5-6 minutes, stirring often with a wooden spoon.  Season with salt and pepper and remove from heat.  Do not overcook the tomatoes:  they should still be firm and retain their skins.

Start cooking the pasta in a large pan of salted, boiling water for 7-8 minutes (a minute or two less than the box says).  Drain the spaghetti and add to the tomato mixture in the skillet.  Cook for about 5 minutes more over high heat, tossing constantly so that the tomato sauce is absorbed by the pasta as it finishes cooking. 

Serve hot.

Quick Tip (from me – start to finish in 20-30 minutes):

-Put water on to boil – don’t forget to generously salt water!

-While waiting for water to boil cut up tomatoes and mix all other ingredients together

-When water starts to boil, start cooking the pasta

-After a minute or two, start cooking the tomatoes

-When the spaghetti is almost, but not quite done, drain it, add it to the tomato mixture and cook for a few more minutes

-Enjoy!

Pad Thai

4 ounces fettuccine-width rice stick noodles (pad thai noodles)

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey (agave nectar might work, never tried it)

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination (I like just chicken)

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside. (Increase other ingredients, NEVER the sauce amounts, to make more, the sauce goes FAR)

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings. (More veggies=more servings)

Tamarind Paste recipe (if you can’t find actual tamarind paste)

Ingredients

•   1 tbsp chopped dates

•   1 tbsp chopped prunes

•   1 tbsp chopped dried apricots

•   1 tbsp lemon juice

Directions

Place all fruit into a small bowl and pour enough boiling water over them to cover completely.

Let stand 15 minutes and drain.

Place drained fruit and the lemon juice into a food processor, blend to a thick paste.

Store in the fridge or use immediately.

OR

lime or lemon juice (Substitute two tablespoons juice for every teaspoon of tamarind paste

OR

In one of those mini food processors, just mix raisins and lime juice until you have a thick paste... perfect substitute