18 November 2005

Pasta with citrus accents!

With all the pasta we seem to be eating recently, I just have to post this particular recipe!

4 large tomatoes (riper the better)
2 onions (cut in thin wedges)
4-5 cloves garlic
8 Asparagus (cut in 1" pieces)
4-6 baby carrots (cut in juliennes)
1 cup peppers (red, green and yellow) cut in 1" strips
Extra virgin olive oil
1 orange juiced (reserve zest)
Extra virgin olive oil
Salt and pepper to taste

Penne or Fusili cooked al dente

Cut tomaoes into wedges. arrange tomatoes and onions on baking tray so they dont overlap. brush lightly with oil and grill in an oven (at 230 C)for about 30 minutes. Onions tend to char sooner. So watch out for that.

Heat olive oil in a skillet. Add garlic and the other vegetables and saute till the carrots are cooked, but still crunchy.

When the onions start to char, take the tray out of the oven. Gently stir the tomaotes and onions together. Add to the vegetables in the skillet. Season with salt and pepper as required. Pour the orange juice into the baking tray, and use the liquid to rinse scrape off any bits stuck there. Add the juice to the sauce in the skillet, along with the orange zest. Let sauce simmer for a minute.

Toss in the pasta. Serve hot.

Add parmesan shavings if desired!

Bon Appetit!

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