Jul 10 2007
It’s amazing how little it takes to create a delicious meal. I’ve been experimenting with some new ideas lately, and this is what I came up with today. Roasted Tomato Pesto.
2 medium-sized Tomatoes
1/3 a Cup of fresh Basil leaves
1/4 a teaspoon of whole Pink Peppercorns
1/4 a teaspoon of whole Black Peppercorns
1/2 a teaspoon of Salt
1/4 Cup of Olive Oil
1/8 teaspoon of Red Pepper Flakes
1/4 teaspoon of Garlic powder
1/4 teaspoon of Onion powder
250 grams of dry Spaghetti
strands of fresh Mozzarella
Place the 2 tomatoes on a piece of aluminum foil in the oven and set to broil/grill on highest heat. 5 minutes on each side so that the skin blackens.
Boil about 8 cups of water in a medium sized pot. Once water is boiling, add spaghetti and cook about 5-8 minutes, or until al dente. Drain the spaghetti in a colander, and quickly rinse spaghetti with cold water. Then, return spaghetti to the pot and cover with the lid (keep of heat or the spaghetti will burn to the bottom of the pot).
In a food processor, combine salt, peppercorns, pepper flakes, and garlic and onion powders and pules until the peppercorns have been shredded to flakes. Add fresh basil leaves, and pules until they have almost been reduced to a paste. To help, add the olive oil, and pules some more. Then, add the 2 grilled tomatoes (it’s ok to add them hot, just be careful), and blend until pureed.
Pour over spaghetti and mix to completely coat the spaghetti. Garnish with fresh mozzarella strands if desired.