Thursday, 24 September 2009

• Recipe: Tomberries & Fig Balsamic Vinegar Pasta

  This is a guest post from Pig Pig's Corner.
  
  
  

  

  
  I love grocery shopping. I would spend hours looking through every single thing on the shelves, reading all the labels if I could. And look what I found: tomberries! One of the joys of shopping – you often find something new and exciting.
  
  Tomberries are miniature tomatoes, less than half the size of a cherry tomato. They taste like tomatoes but much tastier and sweeter. I wasn't sure what to do with them apart from snacking on them, so I decided to dump them into my rather random pasta dish.
  
  

    

  
  

  
  As for the pasta seasoning, my current favorite way of having pasta is adding fig balsamic vinegar that I bought during my trip to Canterbury. The vinegar has a really strong fig flavor that makes the pasta really aromatic and tasty. If you are anywhere near there, I would highly recommend that you buy a large bottle of it. I regret buying only a small bottle.
  
  Here's the full recipe:
  

  

  
  

  Ingredients: serves 2-3
  

  • 175g angel hair pasta
  • 125g tomberries
  • 60g (drained weight) jarred artichokes antipasto - coarsely chopped
  • 7 slices sun dried tomatoes in oil - coarsely chopped
  • 1 handful parsley - coarsely chopped
  • 1 handful basil - coarsely chopped
  • 180g cooked prawns
  • 1 courgette - sliced
  • 1/3 cup pine nuts - toasted
  • 2 tbs fig balsamic vinegar
  • 2 tbs extra virgin olive oil
  • 2 tsp sugar
  • Salt
  • Freshly ground black pepper
  • Red chili flakes

  
  Directions:
  

  • In a large mixing bowl, put in tomberries, artichokes, sun dried tomatoes, parsley and basil.
  • Heat up a bit of oil in a pan, stir fry courgettes until cooked. Place this in the large mixing bowl together with the other ingredients.
  • Warm up prawns in a pan and place this in the large mixing bowl.
  • Cook linguine as instructed on the package. Drain and place on top of the other ingredients.
  • Add fig balsamic vinegar, oil and sugar to pasta. Toss to mix.
  • Add salt and black pepper to taste.
  • Mix in toasted pine nuts.
  • Enjoy with some chili flakes!

  
  

  • 12:35 PM
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