This is a variation on a theme, really, so I think it would be cheating to put this recipe up were it not for the most important ingredient and the thing that makes this salad the best thing in the world:
They come from The Tomato Stall, based in the Isle of Wight, and the oak-roasted tomatoes in particular are... amazing.
Sweet and tangy and marinated, you can use the tomatoes in one dish and the olive oil in another. Just thinking about it makes my mouth water. Of course, you can use regular marinated, sun-dried tomatoes and make a darn good salad, but don't even try to call it TBPSE. I won't let you.
Ingredients
1 package oak-roasted tomatoes, cut into thirds
1 bunch green onions (just the white bits, chopped)
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 ball mozarella, chopped
balsamic vinegar (to taste, about 6 T?)
salt and pepper (to taste)
olive oil (to taste. I used the oil from the tomatoes, about 3 T)
2 cups uncooked pasta (fusilli, penne, etc)
Sprinkling of Parmesan cheese
Procedure
Simple and almost ridiculous to point out, but here it is:
1. Cook the pasta and drain.
2. Add everything else.
3. Chill in fridge.
4. Sprinkle with parmesan.
You can make me dinner. The pasta is already cooked.
ReplyDeleteAww! Maybe I will try to bring home some tomatoes to save for when you visit!
ReplyDelete