Wake up your next outdoor party with the sweet combination of roasted grapes, tomatoes and basil.
Well, you had us at basil..the signature aroma of summer. Now, pair with sweet, blistered grapes and tomatoes, briny olives and creamy mozzarella. Voila! Your standard pasta salad just got a whole lot more delicious, sophisticated and officially on your to-do list! This reinvented summer side travels well and you can easily prepare in advance. We love the idea of doing an Italian barbeque theme…you can still serve up your favorites, but with an Italian twist! Think red wine, sausages, pizza burgers, antipasti and lemon sorbet. Ciao, bella!
Recipe: Orecchiette with Roasted Grapes and Tomatoes
Ingredients:
- 1 lb. Delallo Whole Wheat Orecchiette
- 1 pint (2 cups) grape tomatoes
- 1 pint (2 cups) red grapes
- 2 cloves garlic, minced
- 1/2 cup packed fresh basil leaves
- 1/3 cup olive oil + 1 Tb.
- 1 tsp. red wine vinegar
- 2 cups mini fresh mozzarella balls
- Salt and Pepper
Directions:
- Boil a large pot of salted water and cook the orecchiette as directed on the Delallo package.
- Meanwhile, Add 1 Tb. olive oil to a large skillet and set over high heat. Once smoking hot, add the tomatoes and grapes. Stir and roast for 1-2 minutes, until the skins are blistered but not split. Then turn off the heat and add the garlic. Stir, allowing the garlic to saute as the pan cools.
- Add the basil, 1/3 cup olive oil, and vinegar to the blender. Puree until very smooth, then salt and pepper to taste.
- Once the pasta is drained, toss it with the basil oil. Then add in the roasted grapes, roasted tomatoes, and olives. Allow the mixture to cool a little more and toss in the mozzarella balls. Salt and pepper to taste. Serve slightly warm or at room temperature.
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Recipe provided by A Spicy Perspective