Put the tomatoes into a gratin dish with olive oil at the bottom, and turn the tomatoes so they are completely covered in the oil. Cook these in a very hot oven for about 20 minutes, or until they are soft and the skins are splitting.
Once they're done, place the tomatoes in a bowl and, using a fork, mash them all up. In a separate bowl, combine garlic, basil and salt along with dried oregano and dried red pepper. Make a paste from these and then stir well with olive oil. This sauce can now be mixed in with the pulpy tomatoes.
The topping is then poured on toasted bread slices (I used ciabatta.)
This was delicious! I originally only made about 6 of them, figuring no one would want a lot, but I had to make up some more pretty quickly. We all really enjoyed this.
This was my first time making pesto, and it turns out to be incredibly easy! Put basil, pine nuts, and salt in a food processor and slowly add olive oil until it has reached a grainy consistency. Add in some garlic and process a tiny bit more, and then fold in grated parmesan.
Separately, bring a stock pot of lightly salted water to a boil and add slices of peeled potatoes that are no more than 1/4 inch thick.
Boil these for five minutes and then add linguine. Once the water is boiling again, cook the potatoes and pasta for 10-12 minutes, until both are done to taste.
When the pasta is done, drain it and combine it with the pesto.
This was absolutely delicious, and one that we will definitely try again. Both of us were a little wary about the potatoes (potatoes with pasta?! weird!) but it was pretty awesome. The pesto was light, a tiny bit salty, and very flavorful. We mopped it up with pieces of bread leftover from the bruschetta.
I served a salad of mixed greens on the side of the pasta dish, and made a Vinaigrette to go with it. It's basically just mustard, red wine vinegar, olive oil, salt, and pepper all mixed together. Very tasty!
This was my first time making pesto, and it turns out to be incredibly easy! Put basil, pine nuts, and salt in a food processor and slowly add olive oil until it has reached a grainy consistency. Add in some garlic and process a tiny bit more, and then fold in grated parmesan.
Separately, bring a stock pot of lightly salted water to a boil and add slices of peeled potatoes that are no more than 1/4 inch thick.
Boil these for five minutes and then add linguine. Once the water is boiling again, cook the potatoes and pasta for 10-12 minutes, until both are done to taste.
When the pasta is done, drain it and combine it with the pesto.
This was absolutely delicious, and one that we will definitely try again. Both of us were a little wary about the potatoes (potatoes with pasta?! weird!) but it was pretty awesome. The pesto was light, a tiny bit salty, and very flavorful. We mopped it up with pieces of bread leftover from the bruschetta.
I served a salad of mixed greens on the side of the pasta dish, and made a Vinaigrette to go with it. It's basically just mustard, red wine vinegar, olive oil, salt, and pepper all mixed together. Very tasty!
tomatoes -- $2.20
bread -- $2.99
Total Cost of Sicilian Tomato Bruschette: $5.19
basil -- $5.98 (I actually bought two basil plants instead)
parmesan -- $2.50
potatoes -- $1.90
linguine -- $1.29
Total Cost of Linguine al Pesto: $11.67
Total Cost of Vinaigrette: Free
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Thanks for dropping by! Love, Katrina.