Bowtie Caprese Toss
12 Cherry Tomatoes
1/2 teaspoon Salt
250 grams (approx. 8 oz) Bowtie Pasta or Other Pasta
1 tablespoon Olive Oil
1 Small Onion Thinly Sliced
1 tablespoon Vinegar
2 tablespoons Water
1 Clove Garlic Crushed
1 Green Onion Thinly Sliced
1/4 cup Chopped Parsley Leaves
1/4 teaspoon Black Pepper
1. In large bowl, combine tomatoes and salt. Set aside. Cook pasta in boiling salted water according to label directions. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely.
2. Meanwhile, heat olive oil in non-stick skillet for 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and all liquid has evaporated, stirring occasionally.
3. Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with green onion, parsley and black pepper.
You can add cheese to this or perhaps tuna, or even deli to complete a meal.
The last time I made this, I had a fair amount left over. I removed the tomatoes and froze the rest. Later, I defrosted and fried it with a little oil and added parve hot dogs. It was quite good for a quick meal.
Recipe is courtesy of Sheila at Culinary Kosher
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