You would've thought I had served her a dish of toad droppings sprinkled with rotten milk droplets, when I presented her with this dinner.
She cried. She yelled. She refused to eat. She had a Class ‘A’ hissy fit.
So. . . will you believe me when I say it’s really, really good, one of my favorite things that I make?
Will you believe me when I tell you that when we finally managed to get her to take one tiny actual bite, she stopped crying and said, “This is really good! I love tomatoes!”
I love children. . . SO MUCH.
- 1 pound red cherry tomatoes, halved
- 1 pound yellow cherry tomatoes
- 1/2 pound small green heirloom tomatoes, quartered (I just use cherry tomatoes, 2 lbs.)
- 1/4 cup olive oil
- 3 tablespoons slivered garlic
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon red pepper flakes (go easy, I use less, so I don’t make it too spicy for kids)
- 1/2 teaspoon ground black pepper
- 1/4 cup chiffonade fresh basil leaves (what? no. too much work for me!)
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon minced fresh oregano leaves
- 1 pound angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 8 ounces whole-milk ricotta salata, crumbled (I just use Parmesan)
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan
- Additional chopped fresh herbs, garnish
- Hot French or Italian bread, accompaniment
DirectionsPosition rack in center of oven and preheat to 350 degrees F.
In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. (Most times I skip all of these herbs if pressed for time.) Stir well.
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese (I don’t use this and never have, I just use parmesan.) and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
Toss with the pine nuts (I don’t use the pine nuts.) and Parmesan cheese. Garnish with additional herbs, as desired (nah), and serve immediately.