Cherry Tomato and Anchovy Salad with Spaghetti and Spinach
olive oil, 2-6 tbl., (depnding on servings)
anchovy fillets, 4-8 (minced)
garlic cloves, 2 (minced)
red wine vinegar 2-6 tsp. (again depending on servings)
red pepper flakes, a generous pinch (or more!)
Wait until you smell this, everyone within 50 feet of me at work came to see what smelled so good!
cherry tomatoes, as many as you want to use!
parsley, 1/4 c. chopped
pasta, 4-80z., cooked
protein optional (chicken, tuna, cheese)
Make dressing and toss with tomatoes and parsley while pasta is cooking. Once the pasta is al dente you can rinse under cold water breifly (to stop cooking), or add it hot, to tomato mixture, (I like it both ways). Toss with some spinach leaves and top with additional anchovies. (If using the pasta hot, it will cook and wilt the spinach...the above salad was cold/room temp, so the spinach stayed crisp)
Well, here is the end of last weeks tomatoes, a little over-ripe so I threw them on a sheet pan and roasted them @325 for a couple of hours, drizzled w/2tbl. olive oil (I measured it!) and S& P. When Mark smelled them he asked, "Are you making pizza?"
My plan is to toss these tomatoes w/their juices with some spaghetti squash and a little parmesean. Although I did make some polenta last night to cut into squares, or to make "polenta croutons", I won't know until tonight!
I'll be stocking up on more tomatoes and other veggies from Wayne's garden, we'll see what he has to offer today! (hopefully Romas for sauce)