Roasted tomato pasta and awards

Barbecue season is finally, maybe, starting also in the midwest and with it the question “what do I bring?”. I have a tendency to choose to bring pasta for at least a couple of good reasons: is cheap, is good, can be cooked in a number of different ways, and is easy to transport. This last time I chose to cook pasta with roasted tomatoes. It is very simple and makes quite an impression. I noticed that cooking a simple dish with flavorful ingredients is often more successful than cooking a complex dish, so I am sticking with those sort of dish when I cook for a lot of people: it make my life easier and the guests happy.

Roasted tomato pasta and awards

Ingredients

  • 1 lb spaghetti
  • 3 large tomatoes
  • 1 spoon capers
  • 1 large garlic clove
  • oregano
  • salt
  • pepper
  • EVOO
  • grated cheese (parmesan or pecorino)

Directions

  1. First I started the water for the pasta. Then I prepared a bit of aromatic oil by chopping capers, oregano and a clove of garlic and putting it in a bit of oil. I then sliced the tomatoes and arranged them on an oven dish so that they were not overlapping. I poured the seasoned oil on the tomatoes and seasoned the tomatoes with salt and pepper. I cooked the tomatoes in the oven for about 5 minutes. Meanwhile I cooked the spaghetti until al dente and drained them. I mixed the pasta with the tomatoes and added a bit of grated cheese (pecorino, parmesan or any other salty cheese works), mixed everything and brought to my first barbecue of the season.
  2. Pasta bowl was pretty much polished by the end of the barbecue and I received a number of compliments on the dish.

The Best Potato Salad

The best potato salad comes with the worst pictures I have taken i n quite a while, so I guess you’ll have to trust me and believe me when I say this potato salad tastes great.
This is a very simple potato salad that I threw together the other day when I was invited at a barbecue about 10 minutes before the barbecue started (which is also the reason the pics are not that good). Luckily I had boiled potatoes so I only had to come up with a dressing.
I took my inspiration from tartar sauce and mixed mayo with capers, pickles, onion and mustard and here is the result.

And keep reading the post to the end if you want to discover about the awards Manu from Manu’s Menu and Giulietta from Alterkitchen showered me with…..

The Best Potato Salad and Awards

Ingredients

  • 1lb peeled boiled potatoes
  • 2 tbsp capers
  • 1/2 onion
  • 4-5 pickles
  • 2 tbsp mayo
  • 2 tbsp mustard

Directions

  1. Start by mixing the mayo and the mustard in a bowl and mix them.
  2. Roughly chop the onion, the capers and the pickles using a knife. Use the simplest kind of pickles you can find, the ones with no mustard, no dill, no sugar, no nothing.
  3. Add the chopped mix to the bowl.
  4. Cut the potatoes in and add them to the bowl.
  5. Mix well, add salt and pepper to taste and serve.