This post has been pending for way too long...The last few months have been very busy for us and blogging has taken a back seat. It was more of a cook comething, eat something and rush kind of routine, with no memory of what was eaten. So, where is the space for a camera here? :-)
But anyway, today I made it a point to publish this simple recipe. We had gone vegetable picking twice over the last two months. Of the bounty which was gathered, were Cherry tomatoes - Wickedly red, deliciously ripe and mildly sweet. I have not tried them in anything other than a salad, to be devoured raw.
Here is one more of my pasta recipes, which I make very often:
Uncooked Pasta ( Any small variety like elbows, penne) - 2 Cups
Cherry Tomatoes - 2 to 3 Cups - Halved
Onion - 1 Medium - Finely Chopped
Capsicum - 1 Big - Finely Chopped
Garlic Powder - 1 to 1.5 Tbsp
Black Pepper - As per taste
Salt - To season the pasta water and additionally - As per taste
For the Dressing:
Olive oil - 1/4 Cup
Lemon Juice - Juice from 1/2 a lime
Boil pasta as per the instructions on the package. Drain into a big bowl. Add the rest of the ingredients, except for the ingredients listed for the dressing and mix well. To make the dressing, whisk together the olive oil and lemon juice. Pour over the pasta and mix well. Set aside for 15 mins and serve. It can be served hot or cold.
Plum or Romano tomatoes can be used instead of Cherry tomatoes. Reduce the quantity a bit and use about 1 and a half tomatoes.