Wednesday, May 12, 2010

Pasta Salad

It’s basic!  Easy to take on a picnic, to a party or eat at home and makes great leftovers!

Campanelle Pasta Salad

1 lb campanelle pasta
¼ c. extra virgin olive oil, plus ¼ c.
1 small red onion, chopped
4 cloves of garlic, minced
1 pint (2 cups) cherry tomatoes, halved
8 oz. artichoke hearts, quartered
4 Tbsp. capers, rinsed and drained
2 Tbsp thyme
¼ c. chopped fresh parsley
2 tsp garlic powder
¼ c. balsamic vinegar
Salt and pepper to taste (you can’t over do it)

Bring a large pot of water to boil.  Add pasta and cook until tender, but firm to bite.  Reserve 1 cup pasta water.

In skillet, heat ¼ cup oil over medium heat.  Add onion and cook until soft, stirring frequently.  Add the garlic and cook until aromatic.  Add tomatoes, artichoke hearts, capers garlic powder and thyme.  Season with salt and pepper.  Cook, stirring occasionally, until tomatoes begin to soften, about 8-10 minutes.  Add remaining oil and parsley and pasta.  Toss until all ingredients are coated, add pasta water to thin out sauce.  Season again with salt and pepper to taste.  Transfer to serving dish.  Can be served warm or at room temperature. 

If making ahead of time, let pasta salad come to room temperature before serving, the flavors will be more vibrant.  8-10 servings


Tuesday, May 11, 2010

Tomato tortellini soup

Oh it’s been entirely too long since the last post….I’ve been busy moving and getting ready for baby…with not much cooking being done. At any rate, I tried a new recipe out a couple of months ago and with a few adaptations, it’s great, easy and perfect for a spring day but we are expecting snow day!

Tomato Tortellini soup

1 package refrigerated cheese tortellini
2 cans reduced sodium condensed tomato soup, undiluted
2 c. vegetable broth, or chicken
4 c. skim milk (can substitute 2% or half-and-half)
½ c. chopped sun dried tomatoes
1 tsp onion powder
2 tsp. garlic powder
1 tsp. basil
½ tsp salt
½ c. shredded Parmesan cheese + ¼ c. for garnish

In large pot, combine soup, broth, milk, tomatoes and seasonings on medium heat. Heat through, stirring frequently as to not burn the milk. Add thawed tortellini. Cook for approx 8 minutes, or until tortellini are cooked through. Stir in cheese. Serve hot and sprinkle additional cheese on top of each bowl.

This recipe is super easy, and perfect for a night when you don’t want to be a slave to the kitchen.