Tag: #tomatoes

Juicy, Flavorful Chicken with Braised Tomatoes and Creamy Burrata   

A simple but impressive dish.

Watch me make it here: https://youtube.com/shorts/VmmFkYef9yc

Ingredients
  • 2 large chicken breast fillets
  • 2 burrata balls (5.5 oz each)
  • 14 oz cherry tomatoes (more for serving if you like)
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 tsp salt
  • 2 tsp black pepper, more for serving
  • 1 tsp sweet paprika
  • 1 tsp red pepper flakes, more for serving
  • crusty bread, for serving
  • toasted pine nuts, for serving
Instructions
  1. Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.
  2. Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. (depending on the size of your chicken). Remove from skillet and place on a clean plate.
  3. Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.
  4. (If you want to add some cherry tomatoes for presentation/serving, place a handful in a toaster oven at 425 for 10-15 mins and then set aside)
  5. Remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.
  6. Remove the chicken and let rest for 3 minutes. Then slice the chicken and place in a serving bowl or plate.
  7. Break the burrata over the chicken, then finish off with black pepper, red pepper flakes, olive oil and toasted pine nuts.
  8. Serve with a spinach or arugula salad and some crusty bread.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Perfect for a busy weeknight dinner.

Watch me make it here: https://youtu.be/Gc96Sbp8PmA

Ingredients
  • 5 ounces baby spinach, coarsely chopped
  • 8 ounces spaghetti
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup halved and thinly sliced onion
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup low-sodium vegetable or chicken broth
  • ¼ cup sour cream
  • ¼ cup cream cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
Directions
  1. Place spinach in a large colander in the sink.
  2. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions.
  3. Drain the pasta over the spinach; toss to wilt the spinach.
  4. Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
  5. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
  6. Stir in sour cream, cream cheese, Parmesan and butter.
  7. Add the spaghetti and spinach; toss to coat well.

Blistered Tomato Garlic Butter Pasta with Grilled Shrimp

When you’re craving a bowl of childhood comfort with just a hint of adulting.
Ingredients
  • 1 pint cherry tomatoes, baby Roma tomatoes or baby heirloom tomatoes
  • 4 tablespoons butter
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Asiago cheese
  • 1 cup pasta water saved from spaghetti
  • 1 standard package thick spaghetti or bucatini
  • 8-10 large shrimp, peeled, deveined
Directions
  1. Melt the butter in a large skillet over medium heat. Add in the tomatoes (whole) and gently toss to coat. Allow the tomatoes to blister (but not burn) for several minutes. They may pop every once in a while and that is ok. Add in the fresh basil, thyme, parsley and garlic and toss to coat. Reduce the heat if needed to keep the butter from browning or burning.
  2. Meanwhile, bring a large pot of water to a boil and cook the pasta according to package instructions. Before straining, save 1 cup of pasta water and set aside.
  3. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate.
  4. Once the pasta is drained, add it in with the blistered tomatoes, the 1 cup of saved pasta water, salt, pepper and the Asiago cheese. Gently use tongs to toss it all together until combined.
  5. Serve with additional fresh tomatoes, basil or cheese if desired.

Burst Cherry Tomato Pasta with Creamy Burrata

Just noodling around…

Ingredients

  • 4 cups cherry tomatoes
  • 2 tbsp olive oil plus more for finishing
  • salt and pepper to taste
  • 12 oz. pappardelle pasta
  • 3/4 cups grated parmesan cheese
  • 1/2 cup pasta water (only if needed)
  • 1 ball burrata
  • 5-6 basil leaves

Instructions

  1. Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper.  Place in the oven.
  2. Roast the tomatoes until they’ve burst (20-30 mins), are wrinkled and release their juices. Remove from the oven.
  3. About halfway into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
  4. Place pasta in a bowl and add ¾ of the cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
  5. Add pasta to individual serving bowls and top with remaining cherry tomatoes, burrata, more parmesan, more basil, olive oil, salt and pepper.

Five Ingredient Summer Pasta

Keep it simple, elegant and delicious.
Ingredients
  • 3-4 plum or roma tomatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely diced
  • ¼ cup fresh basil leaves, torn
  • 8 ounces dried pasta
  • Salt to taste
  • 2 oz of crumbled goat cheese or burrata cheese, optional
  • Lemon zest, optional
Directions
  1. Combine tomatoes, oil, garlic, and basil in a medium bowl and marinate in the fridge for at least 20 minutes.
  2. Cook pasta according to package directions. Drain.
  3. Salt the marinated tomatoes to taste, then toss with the cooked pasta.
  4. Serve topped with cheese and lemon zest, if desired.

A dish that Stanley Tucci would certainly enjoy!