Pasta Mix & Match #3

There are two types of meals we find useful to help clean out the refrigerator, and this is one – Pastamoré pasta. (The other is pizza, or more specifically, a Boboli pizza shell). It is not uncommon for our fridge to be hiding some small portions of previously prepared goodies, not enough for a full meal, but definitely not something we want to see wasted. We are especially loathe to waste tomatoes. So here is one such scrounging event. We had everything on hand except we did buy the two sausages.

If you need more ideas on how to pair our Pastamoré pasta, do not forget about our Pasta Combo Chart here!

Love that goat cheese!

ingredients:

• 2 Roma or small tomatoes, chopped to ½ inch dice
• 2 green onions (shallots or onion would also work), thinly sliced
• 2 tablespoons Pastamoré Sundried Tomato with Harissa Oil
• 2 hot Italian sausage links
• splash of white wine
• 1 - 12 ounce package Pastamoré Garlic Chive Pappardelle
• 4 ounces goat cheese, crumbled
• salt & pepper to taste

In a small bowl combine tomatoes, onion and Sundried Tomato Oil. Season to taste with salt & pepper. Cover and marinate in refrigerator for at least an hour, allowing flavors to meld. Remove from fridge and allow mixture to return to room temperature, about an hour.

In a large pot with lots of water, bring to a boil and prepare pasta according to package directions.

While pasta is cooking, heat a small fry pan to medium high. Add non-stick cooking spray and sausages for about ten minutes until cooked through, turning frequently. Turn off heat and add the splash of white wine. (These can also be prepared on a grill). Allow to cool to touch, and then cut into ¼ inch rounds. Return cut sausage to pan to allow them to soak up reduced wine and keep warm.

Divide pasta into four bowls. Spoon the tomato mixture along with juices over each portion. Arrange sausage rounds on each. Top with crumbled goat cheese. Season with salt and pepper if necessary and serve immediately.

Serves 4.

Strawberry Salsa

Here is a fun and different approach to salsa.  We like to use this with fish or shrimp tacos – the refreshing cool spicy strawberries are a wonderful contrast to the hot grilled seafood.  Just add to some Napa cabbage in a corn tortilla.  This is also wonderful with just tortilla chips! For this recipe, the strawberries do not need to be fully ripe.

• 2 pints strawberries, hulled and chopped
• 1 small green jalapeño chile, seeded and chopped
• 3 tablespoon chopped fresh chives
• 1 tablespoon Pastamoré Meyer Lemon Oil
• ½ tablespoon Pastamoré Fresh Jalapeño Oil
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste

In a bowl combine strawberries, jalapeño, chives, Meyer lemon oil, fresh jalapeño oil.  Add desired salt & pepper.

Makes about two cups.
 

Raspberry Balsamic Spritzer

We have mentioned this before, but it will bear repeating a few times.  Dr. Oz has recommended two tablespoons of balsamic vinegar with each adult meal.  He indicates it will help you feel fuller, and it activates genes which help burn fat.

Dr. Oz - Diets for Every Decade

With that in mind, and the hot summer days upon us, we thought we would share a suggestion from one of our fans:

One of these has rum, one of these does not... can you guess which?

• ice
• 1 to 2 tablespoons Pastamoré Raspberry Balsamic Vinegar
• sparkling water or club soda
• sprig of mint for garnish
• 1 ½ ounce white rum or gin; optional

In a tall cocktail glass, fill at least half way with ice.  Add the raspberry balsamic, and fill with sparkling water/club soda.  Add mint and/or alcohol if desired.

This refreshing beverage seems to work best with our ‘dark’ balsamics, so be sure to try this with our Dark Sweet Cherry too.  We would love to hear your suggestions!

Caprese Summer Salad

To us, there is nothing more evocative of a great summer salad than this one.  Even better, there are few dishes easier to make.  There is a catch, of course.  Each of the ingredients need to be top notch for this to shine.  Do not bother creating this if you do not have the best of each – no rubbery mozzarella or off-season tomatoes, please!

• 2 large ripe heirloom or vine-ripened tomatoes, red & yellow if possible
• 8 to 12 ounces fresh mozzarella cheese (water packed)
• 20 to 30 fresh basil leaves
• a high quality extra virgin olive oil
• Pastamoré Traditional Barrel-Aged Balsamic Vinegar

Cut the tomatoes into ¼ inch slices horizontally, and the cheese into large ¼ thick rounds.  Slice the basil into thin strips (a chiffonade).  Layer alternating slices of tomatoes and mozzarella on a large, shallow platter.   Sprinkle on the basil.  Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.  Lastly, finish with a drizzle of the balsamic vinegar.

Serves 4.

Alternatively, this can be arranged on individual plates.  And yes, we do know that in the strictest sense this recipe, from Capri, this would not be served with balsamic.  But heck, we have one of the best balsamic vinegars in the world, and we love it on this salad!