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Thursday, May 30, 2013

Grape Tomato Pasta

This is super simple / quick to make. 

Boil up your favorite gluten free pasta, I like the Trader Joe's gluten free brown rice pasta.  

In a larger sized saute pan, over medium heat - saute one carton of grape tomatoes (I used the ones from my CSA bag last week) in a tablespoon or so of olive oil.  Add in some fresh chopped garlic and some red onion or whatever you have on hand.  Cook until the tomatoes explode with excitement.  Salt and pepper to taste.  Then drizzle with balsamic vinegar.  Let sit until your pasta has finished cooking.  

Drain the pasta and put into a serving dish.  Pour the tomato sauce over the top.  Finish with fresh chopped herbs - I used basil and a little tarragon.  

In my CSA bag I also received some beautiful spring asparagus last week, usually I just roast this in the oven but my apartment was quite hot and I didn't want to heat up the kitchen anymore.  So I chopped up the asparagus into evenly sized pieces and tossed into the same pan I cooked the tomatoes.  I cranked up the heat to medium high, added a bit more olive oil, and cooked until the pieces were tender.  I also finished this with a little balsamic vinegar and some fresh herbs. 

The next evening I combined my asparagus into my leftover pasta, reheated it in a small saute pan and added a fried egg, of course.  Nothing fancies up leftovers like a fried egg!  

Gluten free pasta can be tricky sometimes when used as leftovers because it can dry out, but the rich egg yolk provided creaminess and extra protein!


Always, J ♥