small tomatoes (cherry or grape - something with flavor)
garlic; ca. 8 cloves
scallions/shallots/red onions
rosemary (preferably not the spiky kind but the softer kind so it won't get stuck in your teeth)
arugula
cranberries! about 1/2 a cup (this is the secret ingredient)
linguine
feta
1. slice garlic and put in pan with lots of olive oil and rosemary. leave this in the oven (340 or thereabouts) for about 30 minutes (maybe put a few halved tomatoes in, too, just to make the pan juicier)
2. cut tomatoes in half or quarters
3. chop your onions/shallots/scallions
4. add toms, onion, & cranberries to the pan. You may need to add some more olive oil. add a little salt. Leave in the oven for another 30 minutes or until done (it's done when the garlic is soft).
5. make the linguine, strain, etc.
6. dump everything from the pan onto the pasta, also add the arugula and mix everything around until the arugula wilts down.
7. put pasta on plates and crumble some feta on top
the cranberries make the sauce taste like sun-dried tomatoes, which I don't normally like. Anyway, there are lots of rich flavors and it's really easy to make.
yum:
2 comments:
I can't wait to make this. My lentil soup just turned into lentil stew, but I will post the recipe here eventually.
it sounds amazing and yet i'm scared. i always seem to end up with either too much of something soupy or a pea-sized amount of something much more pasty. tips?
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