Tuesday, July 03, 2007

Noodles and cheese

What could be betta?

The tomatoes we used came from our new friends, who RUN AN ORGANIC PRODUCE FARM. Not even kidding. How lucky are we? Really lucky. The tomatoes they gave us are tiny and orange and unspeakably good. I'm so sorry I don't remember what they are called.

Lemon penne-feta salad

1 lb penne pasta, cooked and drained

1/4 c olive oil
Juice from 1/2 a lemon
3 cloves roasted garlic
Salt and pepper to taste
1/4 of a red onion, minced

1 cucumber, peeled and sliced
1 c sweet, small tomatoes
1/3 c crumbled feta cheese

Whisk together oil, lemon juice, garlic (it should dissolve under your whisk) salt, pepper and onion.

Pile up pasta, veggies and cheese in a bowl. Pour the dressing over and toss. It's good if the pasta is still warm so the cheese kind of melts itself onto it.

Yum.

6 comments:

SalGal said...

OH. MY. GADS. That sounds SO good!!!

SelosMini said...

Thanks for the recipe! *Grabs pen and recipe card*
BTW you've been tagged. I'm not sure if you have before or not, but you can read about it (http://minimariescorner.blogspot.com/). I look forward to reading yours!

Ana said...

You're welcome, of course!


Those lucky enough to be in Northern California may be able to get produce from our new friends -- I have now found them on Local Harvest:

http://www.localharvest.org/farms/M14037

Denise said...

See, here's the problem. Your kitchen inevitably contains things my kitchen never does. Small sweet tomatoes? I sometimes have a big red one or two, but usually not. Red onion? Nope. roasted garlic cloves? Um...I have garlic salt but somehow I think it won't have the same effect. Feta cheese? I don't even know where to buy that.

I want to cook like you when I grow up, and this sounds HEAVENLY, but every time I find a recipe that sounds great, it means another trip to the store. And I don't even know how to roast garlic cloves, or what to do with them once they're roasted.

But I still admire from afar, and dream about someday!

Ana said...

I will confess that I am very lucky to have great produce stands and a farmer's market nearby.

But there's nothing in that recipe that you can't buy either at Costco or your local grocery. Or substitute -- heck, no red onion, use some green onions or just skip it!

I am really more of a cooking by ear kind of person. I use recipes only very occasionally. The way I usually function is to have a few special ingredients on hand, like feta cheese or lemons. Then when I want to make something special it has to be something with those ingredients. It's not like I have them all the time.

Roasting garlic: next time you are cooking something at 350, peel a few cloves, drizzle with olive oil, wrap in foil and pop them in there for 30 minutes or so. Caramelized garlicky deliciousness.

Well, except for I did buy a BIG container of feta at Costco and divide it and freeze it. So there's your tip for the day!

kate said...

Made it this weekend with fresh baby onions and small, sweet tomatoes from the farmer's market. Totally delicious. We had some shrimp kicking around in the freezer, so thawed and sauted in olive oil and garlic, then tossed in the pasta at the end. Very, very good! Thanks for the recipe:).