Tag Archives: pine nuts

Recipe: Roasted Tomatoes, Onions, and Garlic with Basil

28 Jun

This year, I planted three tomato plants, which are beginning to completely take over the vegetable garden. If that weren’t enough, a fourth rogue plant sprung from the seeds of  last year’s tomatoes is giving them a run for their money. Which means I’m soon going to be faced with a bumper crop of tomatoes and the challenge of figuring out what to do with the ones I keep. This recipe is one of my all-time favorites for tomatoes, and I often serve it at brunches as an accompaniment to cold roasted meats. It is a very flexible recipe: it can be made ahead, served warm or at room temperature–and you can play around with the ingredients depending on what you have on hand. However you tweak it, it’s hard to go wrong with tomatoes, red onions, garlic, basil, and pine nuts.


Roasted Tomatoes, Onions, and Garlic with Basil
12 servings

3 lb. roma tomatoes (other smaller types work well, too)
2 large red onions, cut in half, each half cut into eight wedges
30 cloves garlic /2 bulbs, peeled (slice large cloves in half)
2/3 c. olive oil
2 tsp. sambal oelek (or sweet chilli sauce)
1 tbsp. sugar
2 tbsp. bottled pesto (or fresh, if you have it)
1 tsp. salt
2 tbsp. balsamic vinegar
1/2 c. shredded fresh basil
2 tbsp. chopped fresh oregano
1/2 c. pine nuts, toasted

Preparation

1. Heat oven to 400º.
2. Cut the tomatoes in half lengthwise. Place tomatoes, cut side up, in large baking dish, then nestle the onions and garlic around the tomatoes.
3. In a small bowl, combine the olive oil, sambal oelek, sugar, pesto, and salt. Pour over the vegetables.
4. Bake uncovered for about 30 minutes or until tomatoes, onions, and garlic are soft.
5. Meanwhile, dry toast the pine nuts in a small skillet over medium-high heat (watching carefully), until they start to turn golden. Remove them from the skillet and reserve.
6. Once the tomatoes come out of the oven, add the vinegar, herbs, and pine nuts, and mix gently. Serve warm or cold.

Recipe: Spaghetti with Chicken Chorizo, Zucchini, and Pine Nuts

5 Aug

Let me count the ways I love this dish:

  1. It is incredibly quick and easy,
  2. It is bold and zesty thanks to the spicy chicken chorizo and the tangy Pecorino Romano,
  3. It isn’t a typical tomato- or cream-based pasta dish,
  4. It contains pine nuts (a heavenly food, but one to be used sparingly because of the cost), and
  5. It is another way to use up some of that bumper crop of zucchini (… if you’ve had your fill of Chocolate Chunk Zucchini Squares).

I made this tonight in about 20 minutes–and yes, I did add the pine nuts, but they all went into hiding at photo time. If you have a bit more chorizo than you need for this recipe, add it to a delicious egg scramble in the morning, maybe with some poblano chilies, onions, and mushrooms. Mmmm.


Spaghetti with Chicken Chorizo, Zucchini, and Pine Nuts
Serves 4

3-4 tbsp. olive oil
2-3 links spicy chicken chorizo, removed from casings (about 2/3-1 lb.)
1 large zucchini, diced into small cubes (about 3 cups total)
2 cloves garlic, minced
3-4 tbsp. pine nuts
1/2 lb. spaghetti
1 tbsp. butter
1 c. Pecorino Romano cheese, grated
salt and freshly ground pepper

Preparation

1. Start preparing spaghetti according to “al dente” directions on the package (check for doneness about a minute before the minimum time listed).
2. While water is coming to a boil, cook chorizo in olive oil in large skillet over medium-high heat until chorizo is no longer pink, breaking up the chorizo as it cooks. Add zucchini and cook until it has softened and the chorizo is golden. Add garlic during last five minutes of cooking time. If chorizo/zucchini mixture seems dry, add a bit more olive oil.
3. Push chorizo/zucchini mixture to one side of the skillet and sprinkle pine nuts onto the cleared space; cook the pine nuts for a couple minutes or until they turn golden. Incorporate them into the chorizo/zucchini mixture. If the pasta is not yet done, turn off the heat under the chorizo mixture and keep warm.
4. Just before draining the spaghetti, remove about 1/2 c. of the cooking water (or dip a glass measuring cup right into the pasta pot); reserve the water.
5. Drain the spaghetti, toss the drained spaghetti with butter, then pour the chorizo/zucchini mixture on top of the spaghetti and mix in well. If the mixture seems a bit dry, add a small amount of pasta cooking water to moisten.
6. Mix in the Pecorino Romano cheese, add salt and freshly ground pepper to taste, and serve immediately.