Strozzapreti with Roasted Tomatoes

My husband is SPOILED. He said that this dish was “standard” fare. “We always eat fresh tomatoes and basil, ” he said. What could be better than two (plus) pounds of local farm stand tomatoes smothered in backyard basil, garlic, and loads of cheese? (That’s what I say!) Yummy!

Well… It would have been better is I had made fresh pasta, I suppose. I substituted store-bought (but special) pasta. I did include the directions to make the homemade strozzapreti because it would bring this tasty dish to a new level. It was absolutely delicious with dry pasta too! This recipe was adapted from the New York Times, contributed by¬†Chris Warde-Jones. I tripled the recipe, reduced the oil, and used dry (store-bought) pasta.

BTW- I am so proud of my backyard basil! I told my kids (who ALWAYS want to set up a lemonade stand) that they should have a basil stand! ūüôā

IMG_0181

Yield: 6 servings

For the Sauce:

  • 2 1/2 pounds¬†cherry tomatoes, halved
  • 5¬†tablespoons extra virgin olive oil, more to taste
  • 15 garlic cloves, minced
  • 2 cups finely grated pecorino cheese
  • 3/4¬†cup, firmly packed, fresh basil or parsley leaves
  • 14 to 16 oz strozzapreti (or fresh pasta- recipe below)


For the Fresh Pasta:

  • 1 cup grano duro flour or unbleached all-purpose flour, more as needed
  • 2 large eggs
  • Salt

To Make the Sauce:

  1. Preheat oven to 300 degrees.
  2. In a mixing bowl, combine tomatoes, 3 tablespoons oil and 12 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up.
  3. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown.
  4. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil (or parsley). Process until very finely chopped.
  5. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil (or more to taste), and set aside.

For the Fresh Strozzapreti: (I substituted store-bought pasta.)

  1. On a wooden counter or large cutting board, mound 1 cup flour and make a well in center. Break eggs into well.
  2. Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough. Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
  3. Scrape wooden board clean. Using a wooden rolling pin (and a very light dusting of flour if necessary), roll dough out as thinly as possible into an approximate rectangle.
  4. Using a knife, score rectangle into strips an inch wide and about three inches long. Pick up one piece of dough and press it around a bamboo meat skewer about the diameter of an umbrella spoke. This is most successful if done quickly and not too carefully, so that dough fits tightly round skewer with an overlapping, visible seam. Slide skewer out of pasta and set pasta aside on a plate. Repeat to use remaining dough. Pieces should be irregular in size and shape.

To Finish the Dish:

  1. Bring a large pot of lightly salted water to a boil. If desired, return baking sheet of tomatoes to a 300-degree oven just to reheat.
  2. Add strozzapreti to pot and cook until tender, slightly chewy and no longer raw in center. This is best done by tasting after strozzapreti float to surface; be careful not to under- or overcook. Alternatively, if using store-bought pasta, cook according to package directions.
  3. Drain cooked pasta and pour into a large bowl; immediately add tomatoes. Toss quickly and serve hot.

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Creamy Tomato Risotto with Crispy Garlic Crumbs

This wonderful dish is truly season-less. I made it with canned tomatoes but it would be amazing adapted to use fresh summer tomatoes and garden herbs. The crispy garlic breadcrumbs add crunch and a burst of flavor.

I modified the original recipe to cook in a pressure cooker- making it an elegant weeknight meal. (I use my pressure cooker almost exclusively for risotto!) This recipe was adapted from Nicky @Kitchen Sanctuary.com. Lovely!

Yield: Serves 4 to 6

For the Risotto:

  • 800 g/28 oz can diced¬†tomatoes (or peeled and diced fresh tomatoes)
  • 400 ml/16 fl oz chicken or vegetable stock
  • 2 T¬†tomato paste
  • 2 T extra-virgin¬†olive oil
  • 1 large¬†yellow or sweet onion, peeled and chopped finely
  • 4 cloves garlic, peeled and crushed
  • 300¬†g/11 oz/ 1 1/2 cups Arborio rice
  • 150¬†ml/5¬†fl oz white wine (optional, replace with stock if you’d prefer)
  • 100 ml/4 fl oz light or heavy¬†cream
  • 60 g/2 oz freshly grated parmesan or pecorino romano
  • freshly squeezed juice of one lemon
  • 2 generous¬†pinches of coarse salt
  • freshly ground black pepper

For the Crispy Garlic Crumbs:

  • 1 1/2 T unsalted butter
  • generous pinch or two of coarse salt
  • 4 cloves garlic, peeled and crushed
  • 60 g/2 oz panko breadcrumbs
  • 1 T chopped chives or parsley
  • grated zest of one lemon
  • 40 g/1.5¬†oz freshly grated parmesan or pecorino romano

To Make the Tomato Stock:

  1. Using a colander or sieve, strain a can of chopped tomatoes over a bowl. Use a spoon to mash the tomatoes left in the sieve to a fine pulp, then pour this pulp back into the tomato juice in the bowl.
  2. Add in the stock and tomato paste and stir. The total yield will be a scant 6 cups.

To Make the Risotto:

  1. Heat the olive oil in a large pressure cooker (5 to 7 quarts). Add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
  2. Add the rice and stir until it turns opaque, about 2 minutes.
  3. Add the unheated tomato stock and the wine. Stir to combine.
  4. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes.
  5. Release the pressure according to the manufacturer’s instructions or place the pot under running (drizzling) cold water.¬†

To Make the Crispy Garlic Crumbs:

  1. Heat the butter in a small frying pan until it starts to foam.
  2. Add the salt and the garlic and stir for about 30 seconds.
  3. Add in the breadcrumbs and stir to ensure the butter covers all of the breadcrumbs.
  4. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily.
  5. When ready, turn off the heat and add in the herbs, lemon zest and parmesan.

To Finish the dish:

  1. Open the lid of the pressure cooker, being careful of the steam. Add in the cream, cheese, and lemon juice; season with salt and pepper to taste. Stir well to combine.
  2. Scoop portions out onto shallow bowls or plates. Sprinkle the breadcrumb mixture on top and serve.

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