This challenge was surprisingly easy and fast. Rachel Ray might have it on 30 min meals pretty soon. I really think poaching the tomatoes brings out some excellent flavors. I'm also excited to use the reserved oil, it may make some great salad dressing. Last time we poached something in oil, it turned out to be the best salmon we ever had - but that one entailed some constant temperature surveillance. However, I'm really starting to think this oil poaching thing has something to it - like a little Magic!
We started by peeling and chopping the tomatoes, seeds are on the right. I just peeled the tomatoes with a knife, but it might be easier to score them and dunk in boiling water for a few seconds.
The tomatoes in the oil
This was the smallest pasta we could find. I'd be curious to see how different it would have been had we been able to find the recommended pasta.
Here's a picture of our well-browned, as opposed to "golden" pasta. We were worried that it might taste a little too toasted, but it turned out to be fine.
And the final product. S thought the sauce was maybe a little too tangy, but I liked it. It was definitely an interesting way to make pasta, and maybe the easiest way to ensure that the pasta stays al dente.
1 comment:
Monie and mike - How funny you couldn't find the right pasta either! The recipe made it sound like it wouldn't be any problem. It sounds like you guys were more impressed with the tomatoes. I've already used some of our leftover oil: for pizza dough. I'm hoping the flavors come through - we'll find out tonight!
New challenge post tomorrow!
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